Cranberry-Raspberry Kissel

Name: Cranberry-Raspberry Kissel
Yield: Serves about 6
Cuisine: Russian
Ingredients: Heavy cream or sour cream, for serving (optional); Heavy cream or sour cream, for serving (optional); 2 teaspoons cornstarch; 1 cup fresh orange juice; ½ pint raspberries; 1 tablespoon cold water; 1 bag (12 ounces; about 3 cups) fresh or frozen (not thawed) cranberries, picked over; 1 bag (12 ounces; about 3 cups) fresh or frozen (not thawed) cranberries, picked over; Grated zest of 1 large orange; ¾-1 cup sugar, to taste; 1 bag (12 ounces; about 3 cups) fresh or frozen (not thawed) cranberries, picked over

Preparation info

Serves about
6

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

The name for this dessert is derived from the Russian word kislyi, or “sour.” A thickened, translucent fruit pudding, this is deep scarlet, refreshingly sweet-tart, with intense berry flavor, and it’s quick and easy to do.

Ingredients

1 bag (12 ounces; about 3 cups) fresh or

Europe
Russia
Dessert
Vegan
Gluten-free
Eastern Europe

Method

Combine the cranberries, sugar, orange zest and orange juice in a nonreactive saucepan over medium heat. Cover and bring the mixture to a boil, stirring occasionally. Simmer the cranberries, covered, until they pop open, about 20 minutes.
Press the cranberry mixture through a medium sieve into a bowl, pushing all of the pulp through. Rinse out the saucepan, ret