Apple-Cranberry Kissel with Sweet Sour Cream
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 772
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 141
- Dietary Fiber
- 5
- Sugar
- 96
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 381
- Total: 2 hr 40 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 25 min
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
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.