Fruit Kisel recipe
information
Kisel is a cold, thick liquid dessert very popular in Russia. There are many different recipes, and there are no hard and fast rules about ingredients. Try different combinations of fruit, making sure to mash the fruit into a smooth puree. More potato starch may be needed to thicken the kisel if very juicy fresh fruits are used.
ingredients
225 g (8 oz) tart red apples, peeled, cored and cut into small chunks
100 g (4 oz) dried apricots
675 g (1 1/2 lb) fresh or thawed frozen strawberries
300 ml (1/2 pt) cold water
60 ml (4 tbsp) jellied cranberry sauce
225 g (8 oz) sugar
15 g (1 1/2 tbsp) potato starch, dissolved in 30 ml (2 tbsp) cold water
100 g (4 oz) dried apricots
675 g (1 1/2 lb) fresh or thawed frozen strawberries
300 ml (1/2 pt) cold water
60 ml (4 tbsp) jellied cranberry sauce
225 g (8 oz) sugar
15 g (1 1/2 tbsp) potato starch, dissolved in 30 ml (2 tbsp) cold water
method
1. Place the apples, apricots and strawberries in a large saucepan. Add the cranberry sauce and cold water and bring the mixture to a boil over a high heat.
2. Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
3. With the back of a spoon, press the fruit mixture through a fine sieve into a large mixing bowl. Discard any solids that remain in the sieve. Stir in the sugar.
4. Put the fruit and sugar mixture into a large saucepan and bring it to a boil. Reduce the heat to medium and stir in the potato starch mixture.
5. Cook until the puree returns to a boil. Remove the saucepan from the heat and let the puree cool to room temperature.
6. Spoon the puree into pudding or tulip glasses. Chill for 4 hours before serving.
2. Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
3. With the back of a spoon, press the fruit mixture through a fine sieve into a large mixing bowl. Discard any solids that remain in the sieve. Stir in the sugar.
4. Put the fruit and sugar mixture into a large saucepan and bring it to a boil. Reduce the heat to medium and stir in the potato starch mixture.
5. Cook until the puree returns to a boil. Remove the saucepan from the heat and let the puree cool to room temperature.
6. Spoon the puree into pudding or tulip glasses. Chill for 4 hours before serving.
serving amount
serves 8 - 10
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
