Hot Cranberry Kissel
3/4 c Granulated sugar
3/4 c Water
12 oz Fresh or frozen cranberries
1/8 ts Ground cinnamon
Kissel is a saucelike Russian dessert, usually made with one or more red
fruits (berries or plums) and often containing red wine. It is wonderful
with pancakes and waffles, and even better with a spoonful of sour cream or
yogurt on top. The sauce keeps at least a week in the refrigerator.
Remove 3 lengthwise strips of peel from the lemon with a vegetable peeler.
Put the peel into a medium-size saucepan along with the sugar and water.
Bring to a boil over moderate heat, stirring once or twice to help the
sugar dissolve. Reduce the heat and simmer 5 minutes.
Rinse the cranberries (don't rinse frozen berries), and remove any stems or
squashed berries. Add to the pan and when boiling, simmer about 5 minutes
until most of the skins have popped. Remove and discard the lemon peel. Dip
out about 1 cup of the popped berries and reserve.
Puree the remaining berries and the syrup in a food processor or blender
and put back in the pan. Stir in the cinnamon and the reserved berries.
Serve warm. Makes 2 cups.
SUMMER CRANBERRY SAUCE: Make this when cranberries aren't available. In a
small saucepan, heat one 16-ounce can whole-berry crangerry sauce, 2 strips
lemon peel, and about 1/16 teaspoon ground cinnamon. Simmer 5 minutes over
low heat, stirring often, to develop the flavor. Discard peel. Serve sauce
warm. Makes 1 1/2 cups.
Source: Pancakes and Waffles by Elizabeth Alston
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini