Cranberry or currant jelly
4 servings
30 minutes
Cranberry or currant kissel is one of the oldest and favorite drinks of European cuisine that has passed through the centuries and retained its popularity. Its rich berry flavor with a slight acidity perfectly complements the sweetness of sugar and the softness of potato starch, creating a velvety texture. Historically, kissel was prepared in Russia and Eastern Europe as a nutritious and warming drink, often consumed on cold winter days. It is perfect for finishing a meal or as a standalone treat. Thanks to the natural properties of cranberries and currants, kissel is rich in vitamins, strengthens immunity, and aids digestion. It can be served warm or chilled, allowing you to enjoy its soft consistency and refreshing taste.
1
Sort the berries, rinse with hot water, and mash well with a pestle or spoon, add 1/2 cup of cold boiled water, strain through a sieve or squeeze through cheesecloth. Pour the berry pulp with 2 cups of water, bring to a boil, and simmer for 5 minutes, then strain.
- Fresh cranberries: 1 glass
2
Add sugar to the strained broth, bring to a boil, pour in the diluted potato starch, and stir until it boils again.
- Sugar: 0.8 glass
- Potato flour: 2 tablespoons
3
Pour the squeezed juice into the prepared jelly and mix well.
- Fresh cranberries: 1 glass