📝 About This Recipe
Kissel is a beloved, silky-smooth fruit dessert that has warmed hearts across Eastern Europe and the Nordics for centuries. This vibrant ruby-red treat balances the tartness of wild berries with a delicate sweetness, resulting in a comforting consistency that sits somewhere between a thickened juice and a soft pudding. Whether served warm on a chilly evening or chilled as a refreshing summer palate cleanser, it is the ultimate celebration of seasonal fruit.
🥗 Ingredients
The Fruit Base
- 4 cups Mixed Berries (fresh or frozen cranberries, raspberries, and currants)
- 5 cups Water (divided into 4 cups for boiling and 1 cup for the slurry)
- 3/4 cup Granulated Sugar (adjust based on the tartness of the berries)
- 1 strip Lemon Zest (peeled in a wide ribbon)
- 1 piece Cinnamon Stick (optional, for a warm spiced note)
The Thickener
- 4 tablespoons Potato Starch (provides the traditional clear, glossy finish)
- 1/2 cup Cold Water (must be very cold to prevent clumping)
For Serving
- 1/2 cup Heavy Cream (chilled)
- 4-6 sprigs Fresh Mint (for garnish)
- 1 teaspoon Vanilla Sugar (to sprinkle over the top)
👨🍳 Instructions
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1
In a large non-reactive saucepan, combine 4 cups of water, the mixed berries, lemon zest, and the cinnamon stick.
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2
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 8-10 minutes until the berries have burst and released their deep color.
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3
Place a fine-mesh sieve over a clean pot or heat-proof bowl and carefully strain the berry mixture. Use the back of a spoon to press the solids to extract every drop of flavorful juice.
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4
Discard the solids (or save them for swirling into morning yogurt) and return the clear berry liquid to the saucepan.
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5
Stir in the granulated sugar. Taste the liquid carefully; it should be slightly more tart than a finished juice, as the starch will mellow the flavor.
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6
In a small separate bowl, whisk together the potato starch and the remaining 1/2 cup of cold water until a smooth, milky slurry forms.
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7
Bring the berry liquid back to a very low simmer. Do not let it reach a rolling boil at this stage.
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8
While whisking the berry liquid constantly with one hand, slowly pour the starch slurry in a thin stream with the other hand.
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9
Continue to cook and stir for about 1-2 minutes. The liquid will magically transform from translucent to a thick, glossy, and clear consistency.
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10
Remove the pot from the heat immediately once the first bubble of a boil appears. Overcooking will break down the starch and cause the Kissel to become thin again.
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11
Pour the Kissel into individual serving glass bowls or one large decorative glass dish.
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12
Sprinkle the surface lightly with a little extra granulated sugar or vanilla sugar while still hot; this prevents a 'skin' from forming as it cools.
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13
Allow to cool to room temperature, then refrigerate for at least 2 hours if you prefer a chilled dessert, or serve immediately while warm.
💡 Chef's Tips
Always use potato starch rather than cornstarch if possible; potato starch creates a beautiful transparency and silkier mouthfeel typical of authentic Kissel. Never boil the mixture vigorously after adding the starch slurry, as high heat for extended periods destroys the thickening bonds. If you prefer a 'drinkable' Kissel, reduce the potato starch to 2 tablespoons; for a 'spoonable' pudding, use 4-5 tablespoons. If using frozen berries, there is no need to thaw them first; just add a couple of extra minutes to the initial boiling time. To prevent a skin from forming without using sugar, place a piece of plastic wrap directly on the surface of the hot liquid.
🍽️ Serving Suggestions
Drizzle with a swirl of cold heavy cream or half-and-half just before serving for a stunning color contrast. Serve warm in a mug on a cold winter day for a traditional 'drinking' version. Pair with a scoop of creamy vanilla bean ice cream while the Kissel is still slightly warm. Top with a dollop of whipped cream and a few reserved fresh berries for a formal dinner presentation. Serve alongside 'Syrniki' (Eastern European cheese pancakes) for a decadent weekend brunch.