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

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.

Questions

How long does Kisel keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Kisel?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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