*  Exported from  MasterCook  *

                           Hot Cranberry Kissel

Recipe By     : Pancakes and Waffles by Elizabeth Alston
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           Cranberries -- fresh or frozen
     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.
  
  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.

  Yield: 2 Cups
  
  Summer Cranberry Sauce:

  Make this when cranberries aren't available. In a small saucepan,
  heat one 16 oz can whole-berry cranberry sauce, 2 strips lemon
  peel, and about 1/16 ts ground cinnamon. Simmer 5 minutes over low
  heat, stirring often, to develop the flavor. Discard peel. Serve
  sauce warm.

  Yield: 1-1/2 Cups


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