Hot Cranberry Kissel

This Hot Cranberry Kissel is a comforting, vibrant fruit sauce that bridges the gap between a traditional compote and a smooth puree. The tartness of fresh cranberries is beautifully balanced by granulated sugar and infused with the bright, floral aroma of lemon zest. A hint of ground cinnamon adds warmth, making this dish perfect for chilly mornings. While traditionally served as a dessert or breakfast accompaniment, its rich flavor profile pairs wonderfully with pancakes, waffles, or yogurt. The texture is unique: silky smooth from the blended base, yet studded with whole popped berries for delightful bursts of texture. It&# 226;ÂÂs a simple yet elegant way to enjoy seasonal berries, offering a homemade touch that feels both indulgent and wholesome.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Breakfast

Difficulty: Advanced

Servings: 4

Calories: 2205.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Hot Cranberry Kissel is a comforting, vibrant fruit sauce that bridges the gap between a traditional compote and a smooth puree. The tartness of fresh cranberries is beautifully balanced by granulated sugar and infused with the bright, floral aroma of lemon zest. A hint of ground cinnamon adds warmth, making this dish perfect for chilly mornings. While traditionally served as a dessert or breakfast accompaniment, its rich flavor profile pairs wonderfully with pancakes, waffles, or yogurt. The texture is unique: silky smooth from the blended base, yet studded with whole popped berries for delightful bursts of texture. It&# 226;ÂÂs a simple yet elegant way to enjoy seasonal berries, offering a homemade touch that feels both indulgent and wholesome.

Ingredients

1 Lemon
3/4 cup Granulated sugar
3/4 cup Water
12 ounce Fresh or frozen cranberries
1/8 teaspoon Ground cinnamon

Directions

1
Using a vegetable peeler, remove 3 lengthwise strips of peel from the lemon, avoiding the white pith.
2
Place the lemon peel, granulated sugar, and water into a medium-sized saucepan.
3
Bring the mixture to a boil over moderate heat, stirring occasionally to help the sugar dissolve completely.
4
Reduce the heat and simmer the syrup for 5 minutes to infuse the lemon flavor.
5
Rinse fresh cranberries and remove any stems or squashed berries; if using frozen cranberries, do not rinse.
6
Add the cranberries to the simmering syrup.
7
Return to a boil and then reduce heat to simmer for about 5 minutes, or until most of the cranberry skins have popped.
8
Remove the saucepan from heat and discard the lemon peel strips.
9
Use a slotted spoon to remove approximately 1 cup of the popped whole berries and set them aside in a bowl.
10
Transfer the remaining berries and syrup to a food processor or blender.
11
Puree the mixture until smooth and velvety.
12
Pour the pureed mixture back into the saucepan.
13
Stir in the ground cinnamon and the reserved whole berries.
14
Warm gently over low heat if needed, then serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2205.5kcal

% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 31.5mg2%
Total Carbohydrate 572.9g191%
Dietary Fiber 21.4g86%
Sugars 534.7g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, kissel, berry sauce, breakfast, compote, lemon zest, cinnamon, vegan, warm dessert, fruit puree, russian dessert, pancake topping, waffle sauce, seasonal fruit, tart, sweet, homemade

Read it online: https://www.chefs-mate.com/recipe/hot-cranberry-kissel/