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Hot Cranberry Kissel

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      Title: HOT CRANBERRY KISSEL
 Categories: Jams
      Yield: 1 Servings
 
      1    Lemon
    3/4 c  Granulated sugar
    3/4 c  Water
     12 oz Fresh or frozen cranberries
    1/8 ts Ground cinnamon
 
  Kissel is a saucelike Russian dessert, usually made with one or more
  red fruits (berries or plums) and often containing red wine. It is
  wonderful with pancakes and waffles, and even better with a spoonful
  of sour cream or yogurt on top.  The sauce keeps at least a week in
  the refrigerator.
  
  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 crangerry
  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.
  
  Source:  Pancakes and Waffles by Elizabeth Alston
 
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