Hot Cranberry Kissel RecipeOrigin: Russia Period: Traditional |
Ingredients:
1 lemon 
Hot Cranberry Kissel Preparation:Method:Use a vegetable peeler to pare three long strips of zest from the lemon. Place these strips in a medium-sized saucepan along with the sugar and water. Bring the mixture to a boil over moderate heat, stirring occasionally to help the sugar dissolve. Once the sugar is boiling reduce to a simmer and cook for 5 minutes. Rinse the cranberries nad remove any stems or crushed berries then add to the pan and return to the boil. Immediately reduce to a simmer and cook for about 5 minutes, or until most of the cranberry skins have popped. Take off the heat and discard the lemon peel. With a ladle remove about 250ml of the popped berries and set aside. Allow the remaining berry mixture to cool slightly then purée in a food processor or blender before returnting to the pan. Stir in the cinnamon and the reserved berries and heat until warm. Serve immediately. |
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