I learned how to make kissel many years ago from a landlady whose family had lived in Russia. We also made it from redcurrants and other soft fruit. It is a lovely, jewel-coloured soft pudding, similar to the Scandinavian rødegroed.
Simmer the cherries and water for 10 minutes. Crush, in the pan, with a large wooden spoon, electric hand blender or potato masher, and cook for a further 2 minutes. Strain into a clean saucepan, add the sugar, and heat the juice. Mix the flour with
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