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Recipe Name: Kissel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

2 Cup(s) Water
1 Cup(s) Dried appricot halves, 6 oz
1/4 Cup(s) Sugar
3 Tablespoon(s) Cornstartch
1 Dash(s) Salt
From: (Elayne Cohen)Date: Wed, 10 Jul 1996
13:39:46 GMT This recipe originates from Russiaand is pronounced
kiss-uhl. It can also be made with other fruits aswell, notably
cranberries. Enjoy it warm or chill and serve with cream.Source: Betty
Crookers New International Cookbook.Heat water and appricots to
boiling; reduce heat. Cover and simmeruntil tender, about twenty
minutes. Place appricots and 1/2 cookingliquidin blender container;
cover and puree until uniform consistency. Press puree through
sieve.Mix sugar, cornstarch and salt in 1 1/2 quart saucepan.
Gradually stirin appricot puree and remaining cooking liquid. Heat to
boiling overmedium heat stirring constantly. Boil and stir one
minute.Pour into dessert dishes. Serve with half and half or sweetened
whippedcream if desired. 4 servings.JEWISH-FOOD digest 248From the
Jewish Food recipe list. Downloaded from Glen's MM RecipeArchive,

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