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.
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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.
Questions about this recipe
Is Kissel — Slavic Berry Fruit Pudding really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Kissel — Slavic Berry Fruit Pudding gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Kissel — Slavic Berry Fruit Pudding keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Kissel — Slavic Berry Fruit Pudding make?
This makes enough for 4. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
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.
