Best 2 Cranberry Kisel Recipes
Discover the delightful flavors of traditional Russian Kissel, a sweet and versatile dish that combines the natural tartness of cranberries with the smooth texture of cornstarch. This article offers three distinct recipes to cater to different dietary preferences and skill levels. Embark on a culinary journey as we explore the simplicity of a basic cranberry kissel, the richness of a slow-cooked version, and the convenience of a no-cook option. Each recipe is carefully explained with step-by-step instructions, ensuring a successful and enjoyable cooking experience. Whether you're a seasoned chef or just starting your culinary adventure, these recipes will guide you towards creating a delightful kissel that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY KISEL
Steps:
- Put all ingredients but the sour cream in a stainless-steel saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat, cover and cook gently for about 10 minutes. The mixture will be thick and bright red. Set aside.
- When cool, divide the mixture among six glass goblets. Garnish, if desired, with sour cream or sweetened whipped cream, and serve with cookies.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 0 grams, Carbohydrate 34 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 25 grams
FLUFFY VANILLA CUSTARD WITH CRANBERRY KISEL
Steps:
- MAKING THE CUSTARD: In a bowl, mix flour and 250ml milk. Beat the mix until it's thin and runny like a crepe batter. Beat egg yolks with 1/4 cup sugar and 2/3 tsp vanilla sugar until pale. Set aside. In a saucepan, bring to boil the remaining milk. Just as the milk starts to boil, add in the milk&flour mix while stirring. Add in egg yolks&sugar. Keep stirring vigorously to break up large lumps. Smaller lumps might remain; we use a blender to get rid of them after the custard is ready. Simmer the custard for a couple of minutes, stirring all of the time, until it thickens. Set aside. Add remaining sugar to cooled egg whites and whip them until thick and firm. It's time you use a blender to break up small lumps in the custard, if any. When the custard is smooth and creamy, add in the whipped egg whites and stir together gently. Leave to cool for approximately 3 hours. MAKING THE KISEL: Rinse and crush the cranberries. Place crushed berries into a saucepan and add sugar. Pour 1.8 l boiling water over the cranberries, keep them on high heat until bubbles appear, then bring heat to medium low and keep the mix boiling gently for about 10 minutes. The colour of crushed berry skins will fade as they boil, and you can stop whenever you feel like the berries have given all of their juices and flavour. In the meantime, dissolve the starch in 100ml cold water. When cranberry mix is ready, pass it through a sieve to get rid of berry skins and return the hot cordial into the saucepan. Keep it on medium low heat and slowly pour in the starch mix. This is the crucial moment and you've got to keep stirring kisel as you add more starch, and stir well afterwards. The better you stir the better the texture of your kisel will be. After you've added starch, just bring kisel to boil. Remove from heat and leave to cool. A thin skin might appear on the surface of kisel after it's cooled, just remove it!
Tips:
- Use fresh cranberries: Fresh cranberries have a more intense flavor than frozen or dried cranberries. If you can't find fresh cranberries, you can use frozen or dried cranberries, but you may need to adjust the amount of sugar in the recipe.
- Rinse the cranberries before using: Rinsing the cranberries will remove any dirt or debris. You can rinse them in a colander under cold water.
- Use a food processor or blender to puree the cranberries: Pureeing the cranberries will make them easier to cook and will help to release their flavor. You can use a food processor or blender to puree the cranberries.
- Cook the cranberry mixture over medium heat: Cooking the cranberry mixture over medium heat will help to prevent it from sticking to the bottom of the pot. Stir the mixture constantly while it is cooking.
- Add sugar to taste: The amount of sugar you add to the cranberry mixture will depend on your personal preferences. You can start with 1/2 cup of sugar and then add more to taste.
- Serve the cranberry kisel warm or cold: Cranberry kisel can be served warm or cold. It is a delicious and refreshing drink that can be enjoyed on its own or with a meal.
Conclusion:
Cranberry kisel is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you like it sweet or tart, warm or cold, cranberry kisel is a drink that you will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
