Polish cranberry kisiel with cinnamon and cloves

Simmer the cranberries and spicesPut 450 g cranberries in a medium saucepan with 850 ml water, one 5 cm cinnamon stick and four whole cloves. Bring to a boil, then reduce the heat and simmer gently for 10–12 minutes, until most berries have burst and the liquid is deeply coloured.

Strain and sweeten the fruit liquidSet a fine-mesh sieve over a heatproof bowl. Strain the cranberry mixture and press gently to extract juice without pushing skins and seeds through. Discard the solids and return the liquid to the clean saucepan. Stir in 120 g sugar until dissolved; taste and adjust the tart-sweet balance before thickening.

Make the starch slurryIn a small bowl, whisk 50 g potato starch with 120 ml cold water until smooth. Stir it again just before adding, since the starch settles at the bottom.

Thicken the kisielBring the sweetened cranberry liquid to a full simmer. Whisk continuously and pour in the slurry in a thin, steady stream. Scrape the bottom and corners of the saucepan as the liquid thickens.

Cook until glossyWhen the kisiel is evenly thick and glossy, keep stirring at a gentle boil for about 60 seconds, then remove the pan from the heat. It should coat a spoon without looking lumpy or chalky.

Serve warm or chillLadle the kisiel into six bowls, about 200 ml each. Serve warm for a soft dessert, or cool promptly in shallow bowls and refrigerate until chilled and firmer. Offer 120 g sweet cream and 20 g sugar at the table if desired; both are optional and excluded from the nutrition estimate.