There's something timeless and comforting about traditional red currant kisel, a dish that’s been passed down through generations across Eastern Europe and Russia. Somewhere between a silky fruit soup and a light jelly, this nostalgic dessert balances tartness and sweetness with a stunning crimson hue that makes it as beautiful as it is delicious. If you've never tried kisel before, think of it as the more delicate, pourable cousin of pudding — a spoonable treat made with fruit, sugar, and a touch of starch to thicken it into that unique, jelly-like consistency.
For this version, we’re going full-on traditional with a base of red currants, creating a dessert that is vibrant, slightly tangy, and irresistibly smooth. Whether you’re using a batch of fresh red currant jelly, a homemade red currant jelly jar, or even have questions about how to make red currant sauce or a currant jelly recipe in general, this article has you covered from sourcing to spooning.
Traditional Red Currant Kisel
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert, Snack
Cuisine Finnish, Polish, Russian, Ukrainian
Medium saucepan For boiling and simmering the fruit mixture.
Fine mesh strainer or cheesecloth Essential for straining out the currant seeds and skins.
Mixing bowl To dissolve and whisk the starch.
Whisk Ensures lump-free thickening.
Measuring cups and spoons Precision matters with starch-to-liquid ratios.
Serving bowls or glasses For presentation — kisel looks beautiful in clear glass.
For the Kisel Base
- 2 cups fresh red currants or frozen if out of season
- 4 cups water
- ½ cup granulated sugar adjust to taste depending on the tartness of your currants
- 2 tablespoons cornstarch you can substitute with potato starch for a more traditional touch
- 1 tablespoon lemon juice optional, for brightness
Optional Add-Ins
- 1 teaspoon vanilla extract for a gentle background flavor
- A handful of raspberries if you want to bring in a red raspberry jelly recipe vibe
- Mint leaves for garnish
Prepare the Red Currants
Rinse your red currants thoroughly under cold water. Remove the stems and discard any bruised or overly soft berries. If you're working with frozen currants, no need to thaw — they’ll cook just fine from frozen.
Simmer the Fruit
In a medium saucepan, combine the red currants with 4 cups of water. Bring the mixture to a boil, then reduce to a simmer for about 10–12 minutes. During this time, the currants will break down and release their tart juice.
Strain the Mixture
Once the berries have softened, remove the pan from the heat. Carefully strain the mixture through a fine mesh sieve or cheesecloth into a clean saucepan or bowl. Use the back of a spoon to press the pulp, extracting as much juice as possible. You should be left with a vibrant, clear red liquid.
Sweeten and Flavor
Return the strained juice to the stove over medium heat. Stir in the sugar and lemon juice (if using). Let it simmer for another 3–5 minutes, allowing the sugar to dissolve completely and the flavors to meld.
Thicken the Kisel
In a small bowl, dissolve the cornstarch in about ½ cup of cold water. Once fully dissolved (no lumps!), slowly pour the slurry into the simmering juice, whisking constantly. Keep whisking and simmering for 2–3 minutes until the kisel thickens into a silky, pourable jelly-like consistency.
Cool and Serve
Remove the kisel from heat. It can be served warm, at room temperature, or chilled. Pour into individual bowls or glasses and let it set for at least 1 hour if you want a thicker, more jelly-like texture. Garnish with mint, whole currants, or a drizzle of homemade currant jam if desired.
Pairings
Red currant kisel pairs beautifully with a number of other dishes and drinks, making it a versatile option in any setting.
Sweet Pairings
- Shortbread cookies or vanilla wafers: The buttery crunch complements the tart silkiness of the kisel.
- Sweetened sour cream or whipped cream: A dollop on top adds a creamy contrast.
- Custard or vanilla pudding: Layered with kisel in a parfait for a visual and flavor treat.
Drink Pairings
- Chilled white wine or rosé: A dry wine balances the sweet-tart profile of the dessert.
- Sparkling water with lemon: Refreshes the palate without overpowering the kisel.
- Black or green tea: Especially if served warm, kisel makes a soothing pairing with a light cup of tea.
Breakfast or Brunch Pairing
- Serve alongside Greek yogurt and granola for a vibrant, fruit-forward addition to your morning bowl.
FAQs
1. Can I use a homemade red currant jelly jar instead of fresh fruit?
Absolutely! If you have a homemade red currant jelly jar or store-bought jelly, simply dissolve ½ cup of jelly into 3 cups of warm water. Then proceed with the starch slurry step. It’s a great shortcut when red currants are out of season.
2. What’s the difference between kisel and red currant jelly or jam?
Kisel is a pourable, spoonable dessert made with fruit juice and starch, while homemade currant jam or black currant jelly are more spreadable preserves, often made for toast or canning. Kisel isn't shelf-stable but is fresh and light, more like a fruit soup or gelled dessert.
3. Can I make this without pectin?
Yes, in fact, traditional kisel does not require pectin at all. Unlike a red currant jelly recipe for canning, which uses pectin to gel and preserve, kisel relies on starch for its signature consistency. It’s a great example of red currant jelly without pectin that still holds its form.
4. How do I store leftover kisel?
Pour it into a glass container, cover with plastic wrap, and store in the refrigerator for up to 3 days. It may thicken slightly as it chills — stir gently before serving or add a splash of water to loosen.
5. Can I use other types of currants or berries?
Definitely. You can adapt this into a homemade currant jam recipe using white currants, or blend with raspberries for a twist inspired by a red raspberry jelly recipe. The same method works for black currants too, though you might need more sugar due to their stronger tartness.
