⅔ lb cranberries; ½ cup sugar; 2-4 tbsp. starch (corn or potato)
Cranberry Kissel (Kisel′ z žuravin, Kissel, Kisiel, Kisìl′)
Wash berries and puree then in a blender adding 1 cup water. Sieve the puree. Scrape the solid remainings from the sieve, bring them to a boil with 2 cups of water, add sugar, boil for 10 minutes, drain the liquid squeezing it from the remainings that need to be discarded afterwards. Dilute the starch in half of the liquid and pour slowly into the rest of the boiling liquid, reheat to boil, remove from heat, allow to cool. Pour the juice pressed earlier in cooled liquid, stir. Serve cold.