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Try this easy cherry kissel recipe, a polish dessert cooked in just 5 minutes.

by | 25 Feb 2024 | 0 comments

Served as a dessert, it was usually made with kompot fruit thickened with potato starch. Kissel can be served hot or cold and comes together in just a few minutes. And the full list of ingredients consists only… of two items!

Kissel or kisiel? Its not just a berry jelly

Its name, kissel, comes from slavic word for “sour”. Traditional polish kisiel is rather sweet, as it is made with kompot fruit, mostly polish strawberries, cherries, cranberries, or plums. Basically whatever was in the kitchen. As it is very easy to make (just juice or pulp thickened with starch) it is often looked down on, so you won’t see it served as a dessert in a restaurant.

In Poland, you can find ready to make kisiel packets in every shop, in many both natural and artificial flavours. You boil some water before adding the powder to it, and stir well until it thickens. Unless you buy some shady chewing gum flavour, it is mostly just starch, citric acid and additional aromas. If it’s this simple, why not try to make it at home? But what to use if you don’t really have an abundance of kompot leftover fruit lying around? Check out our kissel recipe and find out!

Strawberry kissel, maybe cherry or cranberry? Pick any fruit you want for this dessert!

You go to the polish market, look around the dessert and baking alley, and there they are, in any flavour you can imagine. Raspberries, lemon, strawberries, forest fruit, blueberries, or gooseberries!

But you don’t have to limit yourself to just the ready packets of kisiel. To make kisiel, you can use anything you like, be it vegetable or fruit. Yes, kissel recipe is that simple. Use fresh or frozen (just need to thaw), bring to a boil, puree the fruit, and add slurry mix (potato starch or cornstarch and water), stir well. In just a few minutes, it will thicken, leaving you with a delicious dessert in your favourite flavour!

This time we used leftover juice after making a cherry pie. In the harvesting season, we used fresh strawberries, but also tried one with apple puree and beet juice, and it was amazing! Not to mention the health advantages of these. During winter, we tried using frozen strawberries, fruit soup and even mulled wine, still using ground cardamom since then! As you can make this dessert in just a few minutes, I encourage you to experiment.

Use this kissel recipe as a guide

So you can use fresh fruit, have kissel served warm or cold. If you have tooth hypersensitivity, room temperature is fine too. You can use potato starch and if you don’t have that, potato flour is fine. And to paraphrase a famous musician, no flour, no cry, as you can add the cornstarch you’ve been keeping in your pantry as the thickening agent. You can add sugar or skip it if you are using sweet fruit juice like we did. Want to thicken your kissel? Just modify the amount of starch in our recipe. Just don’t go past twice the amount, or you will get a jelly. Feel like you used too much of the thickener? There’s nothing beyond saving, don’t worry! Just add water and stir constantly until it loosens up.

You can mix it with our semolina pudding or let it chill and top it with whipped cream and pureed fruit. It’s all in your hands (and whisk). Make kissel from our basic recipe yourself and start experimenting.

If you have any serving suggestions, feel free to leave them in the comments, we will happily try them out.

kisiel kissel recipe

Kissel (kisiel) recipe

Sweet, quick dessert consisting of just two ingredients!
Cook Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine Polish
Servings 3

Equipment

  • small sauce pan
  • whisk

Ingredients
  

  • 400 ml juice
  • 3 tsp potato starch - increase to 4 if you want it thicker
  • 240 ml water
  • 1 tsp ground cardamom - optional

Instructions
 

  • Prepare your bowls or glasses to pour hot kissel in. Preparation is key.
  • Pour the juice into the sauce pan, heat it up.
  • When the juice starts boiling, add your spices to it and prepare starch slurry by mixing the starch in room temperature water.
  • Pour the slurry into the boiling juice, whisking constantly until fully incorporated. It should start thickening as you go.
  • Pour the kissel into your glasses or bowls when it thickens significantly.

Notes

Calories vary depending on ingredients used.
Keyword fruit, quick, sweet
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