Cherry jelly with cinnamon
6 servings
20 minutes
Cherry kissel with cinnamon is a delicate dessert with a deep aroma and warming taste. Cherry adds a rich sweet-sour note to the kissel, while cinnamon provides a warm spicy touch. This recipe has roots in German cuisine traditions, where fruit kissels are valued for their lightness and refreshing flavor. The thick consistency of the kissel makes it an ideal option both as a standalone dessert and as an accompaniment to baked goods or ice cream. It can be served hot for a warming effect or chilled for refreshing enjoyment. Starch gives the dish a silky texture, and adding lemon zest or cinnamon enriches its flavor with subtle nuances. Such kissel embodies home comfort and traditional gastronomic heritage.
1
Pour boiling water over pitted cherries, add spices — lemon peel or cinnamon, bring to a boil, and simmer for 10-15 minutes.
- Cherry: 550 g
- Water: 1.5 l
- Cinnamon: to taste
2
Strain the berries through a sieve or colander. Add sugar to the resulting cherry pulp broth, bring to a boil, and pour in starch dissolved in a small amount of cold boiled water, stir, bring to a boil again, and then remove from heat. The kissel can be served hot or cold.
- Cherry: 550 g
- Sugar: 150 g
- Potato starch: 100 g
- Water: 1.5 l