Categories: Jams 
      Yield: 1 servings 
  
      1    Lemon 
    3/4 c  Granulated sugar 
    3/4 c  Water 
     12 oz Fresh or frozen cranberries 
    1/8 ts Ground cinnamon 
  
  Kissel is a saucelike Russian dessert, usually made with one or more red 
  fruits (berries or plums) and often containing red wine.  It is wonderful 
  with pancakes and waffles, and even better with a spoonful of sour cream or 
  yogurt on top.  The sauce keeps at least a week in the refrigerator. 
   
  Directions: 
   
  Remove 3 lengthwise strips of peel from the lemon with a vegetable peeler. 
  Put the peel into a medium-size saucepan along with the sugar and water. 
  Bring to a boil over moderate heat, stirring once or twice to help the 
  sugar dissolve.  Reduce the heat and simmer 5 minutes. 
   
  Rinse the cranberries (don't rinse frozen berries), and remove any stems or 
  squashed berries.  Add to the pan and when boiling, simmer about 5 minutes 
  until most of the skins have popped.  Remove and discard the lemon peel. 
  Dip out about 1 cup of the popped berries and reserve. 
   
  Puree the remaining berries and the syrup in a food processor or blender 
  and put back in the pan.  Stir in the cinnamon and the reserved berries. 
  Serve warm.  Makes 2 cups. 
   
  SUMMER CRANBERRY SAUCE:  Make this when cranberries aren't available.  In a 
  small saucepan, heat one 16-ounce can whole-berry crangerry sauce, 2 strips 
  lemon peel, and about 1/16 teaspoon ground cinnamon.  Simmer 5 minutes over 
  low heat, stirring often, to develop the flavor.  Discard peel. Serve sauce 
  warm.  Makes 1 1/2 cups.