Latvian Fruit Sauce or Fruit Jelly (Ķīsēlis)

4 - 6 apples
1 cup raisins 250 ml
2 pears (optional)
6 - 10 plums, or
small package of prunes
(optional)
1 cup chopped rhubarb 250 ml (optional)
2 peaches (optional)
2 cups water 500 ml
1 - 6 tablespoons sugar 15 - 90 ml
2 - 4 tablespoons potato flour or corn starch 30 - 60 ml
1 cup red wine 250 ml (optional)

Peel fresh fruits, take out seeds, and cut into biggish pieces. Add dried fruits, water, and simmer for 60 - 90 minutes.

Remove from heat. If you desire you can mash the cooked fruit, so that a smoother consistency is achieved. Add some of the sugar and, if desired, red wine. Taste it, and add more sugar if desired.

Add 2 tablespoons (30 ml) of starch for a soup-like consistency, more if you want it to be more like a jelly. Bring to a boil, stirring constantly. Let boil for 2 minutes, or until desired thickness is reached.

Remove from heat, and cool. Best served at room temperature, or can be refrigerated. Serve with milk, cream, or (best of all!) over vanilla ice cream.


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This page created and maintained by
A. Steinbergs

Last revised September 18, 2008