Cherry Kisel

[{"selector":"#anim-c51456a2-d504-4171-a618-5abfc56a3681","keyframes":{"opacity":[0,1]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4749dfbc-47db-4b4f-872f-70ee5aac5e8e","keyframes":{"transform":["translate3d(0px, -908.03419%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e45b0136-adbd-4a58-a2c1-1bb56c148366","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Kisel (in Russian) or Kisil (in Ukrainian) is a fruit jelly juice that can be served hot or cold. View More Arrow Get Recipe

– 2 lbs. – fresh or frozen cherries – ▢12 cups – water + ½ cup – ▢1 cup – organic sugar – ▢Pinch of salt – ▢1 tsp. – pure vanilla extract – ▢6 tbsp. – cornstarch or potato starch

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Step 1

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Step 2

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Step 3

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Step 4

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Cherry Kisel

– 2 lbs. – fresh or frozen cherries – ▢12 cups – water + ½ cup – ▢1 cup – organic sugar – ▢Pinch of salt – ▢1 tsp. – pure vanilla extract – ▢6 tbsp. – cornstarch or potato starch

Step 1

Rinse cherries. Measure out and pour 12 cups into a large pot. Add cherries to water, bring it to a boil. Reduce to low/med and let it simmer for 10. Add sugar, stir unlit dissolves and let it simmer for 5 more minutes.

Step 2

Place strainer lined with cheesecloth over large bowl and strain cooled cherry juice to separate cherries from the juice.

Step 3

Measure out ½ cup water and add cornstarch, stir to combine

Step 4

For more recipes, visit:

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