Cranberry Kissel with Whole Fruits Recipe
Cranberry kissel with whole fruits is a lightly tangy dessert that often appears in Poland in autumn and winter. It’s lighter than pudding and, thanks to the cranberries, has a beautiful color and fresh flavor – a bit like a cross between a fruit compote and jelly.
This cranberry kissel combines the lightness of a drinkable dessert with the comfort of a warm, fruity pudding. Whole fruits give it a pleasant texture and a naturally intense color without artificial additives.
Chef's tips
Adjust the sweetness at the very end, as cranberries can vary a lot in tartness. Always add the starch slurry to gently simmering, not vigorously boiling liquid, and stir constantly to avoid lumps.
How to serve
Serve in small dessert bowls or glasses, topped with whipped cream or yogurt and a few extra cranberries. It pairs well with simple butter cookies or sponge fingers for dipping.
Ingredients
- fresh or frozen cranberries - 200 g
- water - 600 ml
- sugar (or to taste, depending on how tart the cranberries are) - 4 tablespoons
- potato starch - 3 tablespoons
- lemon juice (optional, if you like a more tangy dessert) - 1 teaspoon
- vanillin sugar (optional, for a delicate aroma) - 1 teaspoon
Preparation
- Rinse the cranberries under running water. If you are using frozen cranberries, you don’t need to thaw them first.
- Pour 500 ml of water into a pot, add the cranberries and sugar. Bring to a boil, then cook over low heat for 8–10 minutes, until the fruits burst and soften.
- If you want the kissel to be smoother, you can gently mash some of the fruits with a spoon while cooking.
- In a glass, mix the potato starch with the remaining 100 ml of cold water until there are no lumps.
- When the cranberries are soft, taste the liquid and add more sugar if needed. You can also add lemon juice and vanillin sugar.
- Reduce the heat to minimum. Slowly pour the potato starch and water mixture into the pot, stirring constantly with a spoon or whisk.
- Cook over very low heat for about 1 more minute, stirring all the time, until the kissel thickens and becomes slightly glossy. Do not cook too long, or it will turn runny again.
- Remove the pot from the heat. Pour the kissel into bowls or glasses. Serve warm or cooled, depending on your preference.
Storage
Kisiel przechowuj w lodówce, przykryty folią spożywczą, do 2 dni. Po schłodzeniu będzie gęstszy. Możesz go zjeść na zimno lub delikatnie podgrzać w garnku z odrobiną wody.
