Kissel (Russian Berry Kissel)

Method

1. 1Rinse the cranberries and red currants. Crush them lightly and press out the raw juice through a sieve; set the juice aside to keep its fresh flavor and vitamins.
2. 2Put the pressed pulp in a pot with the water, bring to a boil, and simmer 5–10 minutes. Strain out and discard the pulp, returning the bright liquid to the pot.
3. 3Add the sugar to the liquid and bring back to a boil, stirring until it dissolves.
4. 4Meanwhile, stir the potato starch into about 150 ml of cold water until completely smooth, with no lumps.
5. 5Pour the starch slurry into the boiling juice in a thin stream, stirring constantly, ideally near the edge of the pot so it disperses evenly.
6. 6As soon as it returns to a boil and thickens, cook just 1–2 minutes more, then take off the heat. Long boiling breaks the starch down and thins the kissel.
7. 7Stir the reserved raw juice back in. Serve warm or chilled; dust the surface with a little sugar to stop a skin forming.