Hot cranberry kissel

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. The sauce keeps at least a week in the refrigerator.
3. Directions: remove 3 lengthwise strips of peel from the lemon with a vegetable peeler.
4. Put the peel into a medium-size saucepan along with the sugar and water.
5. Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve.
6. Reducei the heat and simmer 5 minutes.
7. Rinse the cranberries (don"t rinse frozen berries), and remove any stems or squashed berries.
8. Add to the pan and when boiling, simmer about 5 minutes until most of the skins have popped.
9. Remove and discard the lemon peel.
10. Dip out about 1 cup of the popped berries and reserve.
11. Pureei the remaining berries and the syrup in a food processor or blender and put back in the pan. Stiri in the cinnamon and the reserved berries.
12. Serve warm.
13. Makes 2 cups.
14. Summer cranberry sauce: make this when cranberries aren"t available.
15. In a small saucepan, heat one 16-ounce can whole-berry crangerry sauce, 2 strips lemon peel, and about 1/16 teaspoon ground cinnamon.
16. Simmeri 5 minutes over low heat, stirring often, to develop the flavor.
17. Discard peel.
18. Serve sauce warm.
19. Makes 1 ½ cups.