Quick Recipe Version (TL;DR)
Quick Ingredients
- Fresh or frozen cranberries: 12 oz (340 g; about 3 cups)
- Water: 5 cups (1.2 L), plus 1/2 cup (120 ml) cold for slurry
- Granulated sugar: 3/4 cup (150 g), to taste
- Potato starch: 3 tbsp (24 g)
- Fine salt: pinch
- To serve: cold milk or cream (optional)
Do This
- 1. Simmer cranberries with 5 cups water 8–10 minutes until most berries burst.
- 2. Mash, then strain through a fine sieve; press to extract bright crimson juice.
- 3. Return juice to pot; add sugar and a pinch of salt. Heat to steaming.
- 4. Whisk potato starch with 1/2 cup cold water to make a smooth slurry.
- 5. Reduce heat to low; whisking constantly, drizzle in the slurry. Cook just until glossy and lightly thickened (185–194°F / 85–90°C); do not boil.
- 6. Pour into a jug or glasses, cover surface, cool to room temp, then chill 2 hours. Serve cold with a splash of milk or alongside syrniki.
Why You’ll Love This Recipe
- Vivid, jewel-red cranberry flavor that’s tart, clean, and refreshing.
- Classic Slavic comfort with only a handful of pantry ingredients.
- Silky, spoonable texture thanks to potato starch—light yet satisfying.
- Versatile: sip it, spoon it, swirl in milk, or serve with warm syrniki.
Grocery List
- Produce: Fresh or frozen cranberries (12 oz / 340 g), optional orange for zest
- Dairy: Milk or light cream for serving; syrniki (if serving alongside)
- Pantry: Granulated sugar, potato starch, fine salt, water, optional vanilla sugar or cinnamon stick
Full Ingredients
Cranberry Base
- Fresh or frozen cranberries: 12 oz (340 g; about 3 cups)
- Water: 5 cups (1.2 L)
- Granulated sugar: 3/4 cup (150 g), adjust to taste
- Fine salt: pinch (enhances flavor)
Thickener
- Potato starch: 3 tbsp (24 g)
- Cold water for slurry: 1/2 cup (120 ml)
To Serve (Optional)
- Cold milk or light cream, for swirling
- Warm syrniki on the side
Step-by-Step Instructions
Step 1: Simmer the cranberries
Combine the cranberries and 5 cups (1.2 L) water in a medium pot. Bring to a boil over medium-high heat, then reduce to a lively simmer. Cook 8–10 minutes, until most berries burst and the liquid turns deep crimson. Stir and gently mash with a spoon or potato masher to release more juice.
Step 2: Strain for a smooth base
Set a fine-mesh sieve over a clean pot or heatproof bowl. Pour the hot cranberry mixture through the sieve, pressing the solids with a ladle to extract as much liquid as possible. Discard the skins and seeds for a silky, translucent kisel.
Step 3: Sweeten and reheat
Return the strained cranberry juice to the pot. Add the sugar and a pinch of salt. Heat over medium until steaming and the sugar dissolves, about 2–3 minutes. Taste; remember, sweetness will be slightly muted once chilled, so balance tart and sweet now.
Step 4: Make the slurry
In a small bowl, whisk the potato starch with 1/2 cup (120 ml) cold water until completely smooth and no lumps remain. The slurry must be cold, or the starch will clump on contact.
Step 5: Thicken gently
Lower the heat to medium-low so the cranberry liquid is hot but not boiling. Whisking constantly, slowly drizzle in the slurry. Continue whisking as the kisel turns glossy and lightly thickens, 30–60 seconds. Heat to just below a simmer—about 185–194°F (85–90°C)—then remove from the heat. Do not boil after adding starch; boiling can thin the mixture again.
Step 6: Chill and serve
Pour into a glass jug or individual glasses. To prevent a skin, press parchment or plastic wrap directly onto the surface. Cool to room temperature (about 30 minutes), then refrigerate until fully cold and spoonable, about 2 hours. Serve chilled, with a splash of cold milk or light cream swirled in, or pour into small bowls and enjoy alongside warm syrniki.
Pro Tips
- Texture control: For a sippable kisel, use 2 tbsp (16 g) potato starch; for a thicker, dessert-like spoonable texture, 3 tbsp (24 g) is just right.
- Don’t boil after thickening: Potato starch loses its thickening power at a full boil. Stop at the first hint of a bubble.
- Sweetness shifts when cold: Aim for slightly sweeter than you want when warm—chilling mutes sweetness.
- Ultra-smooth finish: Strain the cranberry base thoroughly; a second pass through the sieve yields a clearer, jewel-like result.
- Frozen cranberries work perfectly: No need to thaw; add 1–2 extra minutes of simmer time.
Variations
- Orange & spice: Simmer the cranberries with a 2-inch strip of orange zest and a cinnamon stick; remove both before thickening.
- Mixed berry kisel: Replace up to half the cranberries with raspberries or strawberries; reduce sugar slightly since these berries are sweeter.
- Molded kisel: For a firmer, jellied dessert, increase potato starch to 4 tbsp (32 g), pour into ramekins, chill until set, and unmold.
Storage & Make-Ahead
Refrigerate covered for up to 4 days. Kisel does not freeze well due to starch breakdown. If it thickens more than you like after chilling, whisk in a tablespoon or two of cold water or milk to loosen. Avoid reheating to a boil; warm gently if needed, but it’s best served cold.
Nutrition (per serving)
Approximate values for 1 of 6 servings: 125 calories; 0 g fat; 30 g carbohydrates; 24 g sugars; 0.5 g protein; 15 mg sodium. Values will vary with exact sweetness and serving size.
