The dessert recipe in last month's Russian-themed Kitchen Trotter box was for Kissel, a dish made from sweetened juice thickened with cornflour which turned out rather like a fruity jelly. According to Wikipedia, it can be served hot or cold, on pancakes or with ice cream, or even drunk if less cornflour is used for a runnier texture.
100g dried cranberries
Soak the cranberies in 200ml boiling water for 20 minutes. Drain them in a sieve or colander, squashing the fruit with the back of a spoon to collect as much juice as possible. Pour the juice into a saucepan and put the cranberries back in, along with 100ml of water. Bring to the boil.
Mix the cornflour and sugar with 200ml of cold water - stir until it's completely dissolved. Gradually add to the saucepan, stirring continually. Leave to boil for 2 minutes.
Pour into ramekins, leave to cool then chill in the fridge.
After a few hours, it will have set and will resemble something halfway between jelly and blancmange.
Serve with ice cream or whipped cream. We also had some Russian biscuits to eat with it from the Kitchen Trotter box - the ring-shaped ones are called Sushkis and are peanut flavoured and the bigger ones are poppyseed gingerbread.
If you fancy trying another Rusian recipe, how about Horseradish Beetroot Salad?
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