*  Exported from  MasterCook  *

                           HOT CRANBERRY KISSEL

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Lemon
     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.
  
  Directions:
  
  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
 


                   - - - - - - - - - - - - - - - - - -