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