Ingredients Jump to Instructions ↓

  1. 5 Granny Smith apples, peeled, cored and chopped

  2. 2 cups cranberry juice

  3. 1 cup sugar

  4. 1 teaspoon ground cinnamon

  5. 3 tablespoons potato starch

  6. 1 cup cold water

  7. 1 1/2 cups sour cream

  8. 1/4 cup brown sugar

  9. 1 teaspoon fresh lemon juice

  10. 8 to 10 gingersnaps, crushed

Instructions Jump to Ingredients ↑

  1. Add the apples, cranberry juice, sugar and cinnamon to a saucepan . Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the apples are very soft, about 10 minutes. Dissolve the potato starch in 1 cup cold water. Pour this slurry into the hot apple mixture, stirring constantly. Continue stirring until the kissel starts to bubble again, about 1 minute. Remove from the heat and pour into individual dessert dishes. Allow them to cool then refrigerate them for at least 2 hours. In a small bowl mix the sour cream with the brown sugar and lemon juice. To serve, put a good dollop of the sweet sour cream on top of the kissel and swirl it in with a spoon. Garnish with the crushed gingersnaps.


Send feedback