Apple-Cranberry Kissel with Sweet Sour Cream (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
5 granny smith apples, peeled, cored and chopped |
2 cups cranberry juice |
1 cup sugar |
1 teaspoon ground cinnamon |
3 tablespoons potato starch |
1 cup cold water |
1 1/2 cups sour cream |
1/4 cup brown sugar |
1 teaspoon fresh lemon juice |
8 to 10 gingersnaps, crushed |
Directions:
1. Add the apples, cranberry juice, sugar and cinnamon to a saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the apples are very soft, about 10 minutes. Dissolve the potato starch in 1 cup cold water. Pour this slurry into the hot apple mixture, stirring constantly. Continue stirring until the kissel starts to bubble again, about 1 minute. Remove from the heat and pour into individual dessert dishes. Allow them to cool then refrigerate them for at least 2 hours.
2. In a small bowl mix the sour cream with the brown sugar and lemon juice. To serve, put a good dollop of the sweet sour cream on top of the kissel and swirl it in with a spoon. Garnish with the crushed gingersnaps.
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