A detailed guide to making kissel from frozen cherries. Instead of cherries, you can use other berries or a mix of berries. The kissel turns out very tasty, medium-sweet, and medium-thick. If you like a very thick kissel that needs to be eaten with a spoon, increase the amount of starch to 4–5 tablespoons; for a thinner kissel, reduce it to 2 tablespoons.
Ingredients:
- 200 g cherries (2 cups)
- 7 heaping tbsp sugar
- 3 heaping tbsp starch (potato)
- 1 l water
How to cook cherry kissel
Place the cherries in a saucepan (no need to thaw them). Pour in 1 liter of water and bring to a boil over medium heat.
Once boiling, lightly mash the berries with a potato masher to get a richer broth. Cook for 5–7 minutes.
While stirring constantly, pour the starch mixture in a thin stream into the boiling cherry broth. Remove from heat immediately.
Pour the kissel into cups or glasses. If you don't like the skin that forms on the surface as it cools, sprinkle the surface of the still-hot kissel with sugar. Personally, I actually enjoy that skin, so I skipped the sugar — but I did sprinkle it with slivered almonds, which complement the kissel nicely. Cherry kissel tastes best served chilled.
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