Kisel

Name: Kisel
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 4 cups cranberry juice; 4 tbsp sugar; 2 tbsps cornstarch; 4 tbsps cold water; pinch salt; 1 tbsp lemon juice

Traditional Russian fruit jelly dessert with a silky, custard-like texture. Made from fruit juice or berries thickened with starch and sweetened with sugar, it's refreshing and naturally sweet.

20 minEasyServes 4140 cal/serving

Eastern EuropeanDessertStovetopVegan

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Ingredients

4 cups cranberry juice
4 tbsp sugar
2 tbsps cornstarch
4 tbsps cold water
pinch salt
1 tbsp lemon juice

Instructions

1

In a saucepan, combine 4 cups cranberry juice and 4 tbsp sugar. Bring to a boil over medium-high heat.
2

In a small bowl, whisk together 2 tbsps cornstarch and 4 tbsps cold water until smooth.
3

Slowly pour the cornstarch mixture into the boiling juice, stirring constantly to avoid lumps.
4

Reduce heat to medium and cook for 2-3 minutes until the mixture thickens and becomes translucent, stirring occasionally.
5

Remove from heat and stir in pinch salt and 1 tbsp lemon juice.
6

Pour into serving bowls and let cool to room temperature, or chill in the refrigerator until set.
7

Serve cold as a dessert or light drink.

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Questions

What is Kisel?

Traditional Russian fruit jelly dessert with a silky, custard-like texture. Made from fruit juice or berries thickened with starch and sweetened with sugar, it's refreshing and naturally sweet. This reference files it under Eastern European dessert: made on the stovetop, rated easy and about 20 minutes start to finish.

How do I know when Kisel is done?

Go by the cues in the method rather than the clock. Step 4: cook until the mixture thickens and becomes translucent, stirring occasionally.

Why mix the cornstarch with water first in Kisel?

Step 2 reads: "In a small bowl, whisk together 2 tbsps cornstarch and 4 tbsps cold water until smooth." Dry starch clumps the moment it meets hot liquid. The slurry in step 2 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for cornstarch in Kisel?

The entry for Kisel calls for 2 tbsps cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

How many calories are in Kisel?

One serving (the recipe makes 4) is about 140 calories, with 1 g protein, 35 g carbohydrate and 0 g fat, plus 1 g fiber and 40 mg sodium.

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