Kissell
Kissel was originally a kind of fermented porridge made from oats. The word comes from the Slavic and means ‘sour’. A fruit kissel was popular throughout northern and eastern Europe. A purée of available berries (billberries, elderberries, blackberries) would be thickened with the oat kissel, although in more recent times this has been replaced by cornflour or potato starch. This recipe omits any thickening and is more like a fruit compote.
Equipment
Weighing scales
Measuring jug
Large saucepan
Bowl
Preparation method
Wash the fruit and, if using blackcurrants, trim them.
Place the cider and honey in the saucepan and bring to boiling point.
Simmer vigorously for 10 minutes until reduced by about a third.
Turn the heat down to a gentle simmer and add the fruit.
Cook gently until the fruit is tender and becoming mushy.
Take off the heat and transfer the Kissell to a bowl and allow to cool to room temperature. Serve with Skyr.
