Hot Cranberry Kissel Recipe, How To Make Hot Cranberry Kissel

Hot Cranberry Kissel Recipe is easy to make with help of very simple ingredients.This Hot Cranberry Kissel Recipe gets its lemon,cinnamon and frozen.Here is one of my favorite quick and easy  Hot Cranberry Kissel Recipe, best recipe of this kind and enjoy cooking.

Hot Cranberry Kissel Recipe

 

Hot Cranberry Kissel Recipe

Hot Cranberry Kissel Recipe is delicious, tasteful and yammi dish. Hot Cranberry Kissel Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Hot Cranberry Kissel Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Drinks
Cuisine: American
Servings: 6 people
Calories: 256kcal
Author: Planet Food Geeks

Ingredients

  • 1 lemon
  • 3/4 c granulated sugar
  • 3/4 c water
  • 12 oz fresh or cranberries Frozen
  • 1/8 t cinnamon Ground

Instructions

  • Directions: Remove 3 lengthwise strips of peel from the lemon with a vegetable peeler. Put the peel into a medium-size saucepan along with the sugar and water. 
  • Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve. Reduce the heat and simmer 5 minutes. 
  • Rinse the cranberries (don't rinse frozen berries), and remove any stems or squashed berries. Add to the pan and when boiling, simmer about 5 minutes until most of the skins have popped. 
  • Remove and discard the lemon peel. Dip out about 1 cup of the popped berries and reserve. Puree the remaining berries and the syrup in a food processor or blender and put back in the pan. 
  • Stir in the cinnamon and the reserved berries. Serve warm. Makes 2 cups.
  • SUMMER CRANBERRY SAUCE: Make this when cranberries aren't available. In a small saucepan, heat one 16-ounce can whole-berry cranberry sauce, 2 strips lemon peel, and about 1/16 teaspoon ground cinnamon.
  • Simmer 5 minutes over low heat, stirring often, to develop the flavor. Discard peel. Serve sauce warm. Makes 1 1/2 cups.

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