Russian Berry Custard (Kissel)

• 2 cups fresh cranberries, hulled and washed (or strawberries or raspberries)
• 5 cups water
• 6 tablespoons sugar (for cranberries, 3 to 4 for strawberries or raspberries)
• 1/4 cup potato starch

1. Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
2. Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
3. Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
4. In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
5. Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.

fresh cranberries, water, sugar, potato starch

Taken from www.food.com/recipe/russian-berry-custard-kissel-227451 (may not work)