Apple-Cranberry Kissel with Sweet Sour Cream

TOTAL TIME: 2 hr 40 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 25 min
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 5 Granny Smith apples, peeled, cored and chopped
  • 2 cups cranberry juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons potato starch
  • 1 cup cold water
  • 1 1/2 cups sour cream
  • 1/4 cup brown sugar
  • 1 teaspoon fresh lemon juice
  • 8 to 10 gingersnaps, crushed
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      Directions

      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.

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