Dzērveņu ĶīselisCranberry Kissel
A glossy Latvian cranberry kissel that falls between a drink and a light dessert, with a tart fruit flavor and a softly thickened texture. It can be served warm or fully chilled.
Prep
10m
Cook
10m
Serves
4
Regional versions
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- Belarus
- Latvia
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Kissel
- 650mlCranberry Juice
- 600mlWater
Slurry
- 50mlWater (cold)
Kissel
- 85gWhite Sugar
Slurry
- 45gPotato Starch
Kissel
- 1pcsCinnamon Stick
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the cranberry juice, water, white sugar, and cinnamon stick in a saucepan and heat until steaming.
- 02
Stir the potato starch into the cold water until smooth.
- 03
Whisk the starch mixture into the hot cranberry liquid and cook gently until the kissel thickens and turns glossy.
- 04
Do not let it boil after adding the potato starch.
- 05
Remove the cinnamon stick and serve warm, or chill before serving.
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