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Berry Kissel
Kissel is a traditional sweet dish popular across Eastern Europe, including Belarus. This berry version is a viscous, fruit-based dessert or drink, thickened with starch, offering a delightful balance of sweetness and fruitiness. It can be served hot or cold.
ð§ ææ
- 6 cups Frozen mixed berries
- 1 cup Frozen cranberries
- 3 cups Water
- 1/2 cup Sugar(or to taste)
- 3 heaping tablespoons Potato starch
- 1/4 cup Cold water(for dissolving starch)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, combine the frozen berries, frozen cranberries, 3 cups of water, and sugar. Bring to a boil over high heat.
- 2
Reduce the heat to medium-high and simmer for about 15 minutes, allowing the berries to break down and release their juices. Taste and add more sugar if desired.
- 3
In a small jug or bowl, whisk together the potato starch and 1/4 cup of cold water until the starch is completely dissolved and no lumps remain.
- 4
Pour the berry mixture back into the saucepan over medium heat. Bring it back to a gentle boil.
- 5
Slowly pour the dissolved starch mixture into the boiling berry liquid while stirring constantly. Continue to stir until the kissel thickens to your desired consistency. Do not stop stirring to prevent lumps.
- 6
Once thickened, remove from heat. Serve the kissel hot or chilled.
ð¡ ããã®ã³ã
- âFor a smoother kissel, you can strain the berry mixture before adding the starch, but leaving the fruit in provides more texture and fiber.
- âPotato starch is traditional for kissel, but cornstarch can be used as a substitute, though it may result in a cloudier appearance.
- âAdjust the amount of sugar based on the sweetness of the berries and your personal preference.
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- Fruit Kissel: Use any combination of fresh or frozen fruits like strawberries, raspberries, blueberries, or cherries.
- Milk Kissel: A creamy version made with milk, sugar, and starch, often flavored with vanilla or cocoa.