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Dessert

Cranberry Kisiel

A sweet cranberry dessert made by boiling cranberries, straining, and thickening with potato flour and sugar.

From the Recipes Wiki (Fandom) · 3 ingredients
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Why it works: Cranberry and potato share more aroma than cooks usually use. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Cranberry Kisiel

Ingredients

Directions

Prepare the juice

  1. Sort the cranberries, wash in hot water and mash finely with a spoon or pestle.

  2. Add some water and press through a sieve.

  3. Cover the berry pulp with 4-5 times the quantity of water, bring to a boil and strain.

Make the kisiel

  1. Cool part of the juice and dissolve potato flour in it.

  2. Prepare syrup from the other part of the juice by adding sugar and bringing to a boil.

  3. Then pour in the dissolved potato flour, bring to a boil again, cool and add the juice.

  4. Pour out the prepared kisiel, sprinkle with sugar and cool.

Nutrition, whole recipe (rough)

711Calories
18 gProtein
2 gFat
157 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Sugar1 tbsp (12.5g) granulated49
Cranberry1 cup raw (100g)46

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cranberry + potatotop 10% of all pairs
    Smell alikestrong
    Cooked together30 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Cranberry + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together268 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cranberry + sugartop 25% of all pairs
    Smell alikelow
    Cooked together374 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cranberry
Provides the main flavour, tartness and colour of the juice.
Potato flour
Thickens the juice as it boils, setting it into a soft, jelly-like kisiel.
Sugar
Sweetens the kisiel and balances the cranberry's tartness.

The step that matters

Boiling the dissolved potato flour. Potato starch must be dissolved in cool juice first, then brought to a boil so its granules swell and thicken. Adding it to hot liquid without dissolving it first causes lumps, and under-boiling leaves the kisiel thin and unset.

Swap the potato

How well each one fits the dish's main ingredients (cranberry, sugar, flour):

  1. Sweet potatofits better
  2. Beetrootfits better
  3. Arrowrootfits better
  4. Potatothe original

Fit is the average pairing score against cranberry, sugar, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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