No. 2741 — Cranberry Kissel
English historical translation of Molokhovets recipe No. 2741 from the 1901 Russian cookbook, retaining original methods and measures.
Pound 1 pound of cranberries or barberries in a wooden mortar, dilute with water, strain and squeeze. Alternatively, bring the berries briefly to a boil with a piece of cinnamon and zest of ½ lemon, crush with a spoon, strain and squeeze.
Measure 5 glasses of berry juice, add sugar and bring to a boil. Dilute the potato starch with 1 glass of cold juice, pour into the boiling mixture while stirring vigorously and bring once to a boil. If lumps appear, strain.
The source insists on using a stoneware pan or copper preserving basin to keep the colour clear. Serve with sugar and cream separately.
To provide
2 glasses (1 pound) of cranberries or barberries. Cinnamon and zest of ½ lemon. 1 glass of sugar, about ½ pound. | Slightly less than 1 glass of sifted potato starch. Serve sugar and cream separately. |