All Easy Recipes. Cook all that you can cook. Pureed Cranberry Dessert
(Kisel)
 
What You Need:            (To Serve: 6)
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  • 3 cups uncooked whole cranberries (1½ pints)
  • 2 cups cold water
  • ¾ cup sugar
  • 1 tablespoon potato starch dissolved in 1 tablespoon cold water

    • How To Cook:
    1. Place the cranberries in a 2- to 3-quart enameled or stainless-steel saucepan and pour in the appropriate amount of cold water.

    2. Bring to a boil over high heat, then reduce the heat to low and simmer the fruit uncovered for about 10 to 15 minutes, or until the fruit is tender.

    3. With the back of a spoon, rub the fruit mixture through a fine sieve set over a mixing bowl and stir in the appropriate amount of sugar.

    4. Return the puree to the pan and bring it to a boil over high heat.

    5. Then reduce the heat to moderate, stir in the dissolved potato starch, and, stirring constantly, cook another 2 or 3 minutes, or until the puree just reaches the boil and thickens slightly.

    6. Remove from the heat and cool to lukewarm, then pour into individual dessert dishes.

    7. Refrigerate for at least 4 hours before serving.
    		 
    		 
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