Russian Berry Custard (Kissel)
photo by romagen
- Ready In:
- 1hr 5mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 2 cups fresh cranberries, hulled and washed (or strawberries or raspberries)
- 5 cups water
- 6 tablespoons sugar (for cranberries, 3 to 4 for strawberries or raspberries)
- 1⁄4 cup potato starch
directions
- Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
- Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
- Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
- In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
- Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.
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Reviews
RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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