Blackcurrant Kissel
This simple blackcurrant kissel can be made with frozen or fresh berries. Potato starch gives it a smooth, lightly thickened texture, while the amount of sugar can be adjusted to taste.
Updated : 21 October, 2026
Easy
About 20 min.
Ingredients
300 grams
Black currant
1.5 liter
Water
100 grams
Sugar
55 grams
Potato starch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use blackcurrants, redcurrants or a mixture of berries. Both frozen and fresh berries will work. Adjust the amount of sugar to taste.
Step 2
Place the frozen berries in a saucepan; there is no need to thaw them first. Pour in 1.3 liters, or about 5½ cups, of water.
Step 3
Place the saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 3–5 minutes, until the berries have softened and risen to the surface.
Step 4
Strain the berry liquid. If desired, press the berries through a sieve to extract more pulp.
Step 5
Add the sugar and stir. Return the saucepan to low heat and bring the berry liquid back to a boil.
Step 6
Mix the starch with the remaining 200 ml, or about ¾ cup plus 1 tablespoon, of cold water until smooth. Adjust the amount of starch depending on how thick you want the kissel. If using cornstarch instead of potato starch, use about 1½ times as much.
Step 7
While stirring constantly, slowly pour the starch mixture into the hot berry liquid in a thin stream to prevent lumps. Bring to a gentle boil and cook for 1–2 minutes, stirring, until thickened.
Step 8
Remove from the heat and leave to cool. To prevent a skin from forming, lightly sprinkle the surface with sugar or cover the saucepan with a lid.
Step 9
Pour the cooled kissel into glasses and serve.
Author note
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