Kissel from cranberries, currants and cowberry

Ingredients
Cranberry, red currants, black currants and cowberries 24, 24 sugar, starch 10.

Berries to sort, rinse well with cold drinking water. Depending on how many are prepared jelly, berries need to knead thoroughly in a mortar wooden pestle, rub on the cleaning machine or press on the extractor. Pressed juice pour into the bowl (the best in china) and put in the cold.

The remaining mass after drying berries to put in a pot or pan, pour hot water and boil for 4-6 minutes, then strain through cheesecloth or a fine sieve. Pour in the broth of cooked sugar, heat to boiling again, move the pot on the side plate and a slotted spoon remove the foam.

In a separate bowl pour the potato starch, dilute it with cold boiled water and drain.

In the hot syrup pour berries once all starch, stir well with wooden whisk broom or confectionery. Dishes with kissel put on fire and with vigorous stirring to quickly bring to a boil.

After brewing starch jelly immediately pour the chilled juice pressed earlier. Ready kissel and stir well to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.

Berry juice kissel can be combined with another method: diluted juice, potato starch, and then enter it into the boiling liquid.