*  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
  
 
 
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