- Cranberries - 300 Grams
- Cowberry - 100 Grams
- Black currant - 100 Grams
- Sugar - 150 Grams
- Potato Starch - 75 Grams
Wash the berries well, then let them dry. We rub all the berries through a colander. Squeezed juice for the time being left alone, we will return to it a little later. The remaining berry cake is thrown into hot water and cook for about 10-15 minutes. At the number of berries indicated in the recipe, you need somewhere 3 liters of water. Filter the broth. Cake is squeezed well and thrown away, we do not need it anymore. One glass of broth poured into a separate glass, and the rest of the broth we put on the fire, pour sugar and boil. In the left glass of broth we grow potato starch. Stir it well. When the broth begins to boil - pour into it the pressed berry juice at the very beginning, boil a little more, then pour in a thin trickle diluted potato starch. Remove from the fire, let it cool down - and you can serve, if you like kissel warm, or cool and serve cold.
Servings: 5-6