Kissels are a type of fruit soup that are popular in Eastern Europe. This one is made with cranberries but you can use any type of soft fruit to make it. Please note: You may substitute cornstarch for the potato flour if you can't get it.
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- 1Rinse cranberries and put to boil in water.
- 2When all the berries have burst, strain and force through a sieve.
- 3Retain the liquid and pulp; discard the skins.
- 4Reheat the juice while mixing in the sugar to taste.
- 5Mix the potato starch with cold water and slowly stir into the juice until thickened. It should be the consistency of thick syrup.
- 6Pour the hot kissel in to a serving dish and sprinkle the top with sugar to avoid forming a skin on top.
- 7Cover and cool.
- 8Serve topped with whipped cream.
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Nutritional Facts for Cranberry Kissel
Serving Size: 1 (201 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 43.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.5 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 2.9 g
- Sugars 2.4 g
- Protein 0.5 g