Kissel — Slavic Berry Fruit Pudding
One of the oldest Slavic desserts — a glossy, softly thickened berry pudding-drink, somewhere between a compote and a jelly. Sweetened with honey, thickened with a little starch. Served warm or cold.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Naturally gluten free
- Makes enough for 4
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 4 cups mixed berries (fresh or frozen) — cherries, red currants, raspberries
- 3 cups (720 ml) water
- 3 tbsp raw honey (added off heat)
- 2 tbsp cornstarch or potato starch + 3 tbsp cold water
- Squeeze of lemon
How to make it
Simmer berries in the water 8–10 minutes until soft; lightly crush.
For a smooth kissel, strain; for rustic, leave the fruit in.
Return to a simmer. Stir the starch into cold water, then whisk into the pot.
Cook 1–2 minutes until it turns glossy and lightly thickened (it thickens more as it cools).
Off the heat, stir in honey and lemon. Serve warm in cups or chilled in bowls.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Kissel — Slavic Berry Fruit Pudding
One of the oldest Slavic desserts — a glossy, softly thickened berry pudding-drink, somewhere between a compote and a jelly. Sweetened with honey, thickened with a little starch…
Ingredients
- 4 cups mixed berries (fresh or frozen) — cherries, red currants, raspberries
- 3 cups (720 ml) water
- 3 tbsp raw honey (added off heat)
- 2 tbsp cornstarch or potato starch + 3 tbsp cold water
- Squeeze of lemon
Instructions
- Simmer berries in the water 8–10 minutes until soft; lightly crush.
- For a smooth kissel, strain; for rustic, leave the fruit in.
- Return to a simmer. Stir the starch into cold water, then whisk into the pot.
- Cook 1–2 minutes until it turns glossy and lightly thickened (it thickens more as it cools).
- Off the heat, stir in honey and lemon. Serve warm in cups or chilled in bowls.
