Kîsêlis

Description
Latvian Fruit Sauce or Fruit Jelly

Ingredients

 * 4 - 6 apples
 * 1 cup raisins
 * 2 pears (optional)
 * 6 - 10 plums, or small package of prunes (optional)
 * 1 cup chopped rhubarb (optional)
 * 2 peaches (optional)
 * 2 cups water
 * 1 - 6 tbsp sugar
 * 2 - 4 tbsp potato flour or corn starch
 * 1 cup red wine (optional)

Directions

 * 1) Peel fresh fruits, take out seeds, and cut into biggish pieces.
 * 2) Add dried fruits, water, and simmer for 60 – 90 minutes.
 * 3) Remove from heat.
 * 4) If you desire you can mash the cooked fruit, so that a smoother consistency is achieved.
 * 5) Add some of the sugar and, if desired, red wine.
 * 6) Taste it, and add more sugar if desired.
 * 7) Add 2 tbsp of starch for a soup-like consistency, more if you want it to be more like a jelly.
 * 8) Bring to a boil, stirring constantly.
 * 9) Let boil for 2 minutes, or until desired thickness is reached.
 * 10) Remove from heat, and cool.
 * 11) Best served at room temperature, or can be refrigerated.
 * 12) Serve with milk, cream, or (best of all!) over vanilla ice cream.