Apple-Cranberry Kissel with Sweet Sour Cream

• 5 Granny Smith apples, peeled, cored and chopped
• 2 cups cranberry juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons potato starch
• 1 cup cold water
• 1 1/2 cups sour cream
• 1/4 cup brown sugar
• 1 teaspoon fresh lemon juice
• 8 to 10 gingersnaps, crushed

1. Add the apples, cranberry juice, sugar and cinnamon to a saucepan.
2. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer until the apples are very soft, about 10 minutes.
4. Dissolve the potato starch in 1 cup cold water.
5. Pour this slurry into the hot apple mixture, stirring constantly.
6. Continue stirring until the kissel starts to bubble again, about 1 minute.
7. Remove from the heat and pour into individual dessert dishes.
8. Allow them to cool then refrigerate them for at least 2 hours.
9. In a small bowl mix the sour cream with the brown sugar and lemon juice.
10. To serve, put a good dollop of the sweet sour cream on top of the kissel and swirl it in with a spoon.
11. Garnish with the crushed gingersnaps.

apples, cranberry juice, sugar, ground cinnamon, potato starch, cold water, sour cream, brown sugar, lemon juice

Taken from www.foodnetwork.com/recipes/tyler-florence/apple-cranberry-kissel-with-sweet-sour-cream-recipe.html (may not work)