| 1 | Kissel is a saucelike russian dessert, usually made with one or more red fruits (berries or plums) and often containing red wine. |
| 2 | It is wonderful with pancakes and waffles, and even better with a spoonful of sour cream or yogurt on top. |
| 3 | The sauce keeps at least a week in the refrigerator. |
| 4 | Directions: remove 3 lengthwise strips of peel from the lemon with a vegetable peeler. |
| 5 | Put the peel into a medium-size saucepan along with the sugar and water. |
| 6 | Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve. |
| 7 | Reduce the heat and simmer 5 minutes. |
| 8 | Rinse the cranberries (don"t rinse frozen berries), and remove any stems or squashed berries. |
| 9 | Add to the pan and when boiling, simmer about 5 minutes until most of the skins have popped. |
| 10 | Remove and discard the lemon peel. |
| 11 | Dip out about 1 cup of the popped berries and reserve. |
| 12 | Puree the remaining berries and the syrup in a food processor or blender and put back in the pan. |
| 13 | Stir in the cinnamon and the reserved berries. |
| 14 | Serve warm. |
| 15 | Makes 2 cups. |
| 16 | Summer cranberry sauce: make this when cranberries aren"t available. |
| 17 | In a small saucepan, heat one 16-ounce can whole-berry crangerry sauce, 2 strips lemon peel, and about 1/16 teaspoon ground cinnamon. |
| 18 | Simmer 5 minutes over low heat, stirring often, to develop the flavor. |
| 19 | Discard peel. |
| 20 | Serve sauce warm. |
| 21 | Makes 1 ?cups. |
