Thickened Cranberry Kissel

What you need

• 200 g (2 cups) cranberries, fresh or thawed frozen
• 1 l (4 cups) water, for the pulp
• 120 g (2/3 cup) sugar, or to taste
• 3 tbsp potato starch, use 2 tbsp for a thin drinking kissel, 4 tbsp for a spoonable one

Method

Restated from the original video

1. 1

   Rinse the cranberries and mash them in a bowl with a fork or potato masher.

2. 2

   Press the mashed cranberries through a fine sieve to collect the raw juice. Cover the juice and set it aside.

3. 3

   Put the pulp left in the sieve into a saucepan with the 1 l (4 cups) water, bring to a boil and simmer for 5-7 min.

4. 4

   Strain the liquid through the sieve into a clean saucepan, pressing on the pulp, and discard what remains.

5. 5

   Stir in the sugar and bring back to a boil.

6. 6

   Mix the starch with 120 ml (1/2 cup) cold water until no lumps remain.

7. 7

   Stir the hot liquid briskly and pour in the starch mixture in a thin stream.

8. 8

   Keep stirring until the kissel turns clear and thickens, then take it off the heat as soon as the first bubbles appear. Long boiling thins it again.

9. 9

   Stir in the reserved cranberry juice.

10. 10

    Serve warm or chilled in glasses or small bowls. Sprinkle a little sugar on top while hot to stop a skin from forming.

Imported from rutxt.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.