How to Make a Kissel

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From recipezaar.com (WitchDoctor):

Russian Berry Custard (Kissel)
Recipe #227451
One of the oldest ritual foods known to the Slavs is Kissel, a fruit-gelatin-like custard. Today it is still a widely enjoyed home-style dessert. For a more sophisticated flavor, add a few tablespoons of grenadine to the cranberries, or if you are using strawberries or raspberries, a few tablespoons of your favorite berry liqueur. Serve the kissel topped with whipped cream.

2 cups fresh cranberries (or other berry)
5 cups water
6 tablespoons sugar (less for other berries)
1/4 cup potato starch

Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.

OR from "La Cuisine Francaise" quoted on homemade-dessert-recipes.com:

Recipe For Kissel a la Russe

This authentic Russian dessert recipe is taken from the book "La Cuisine Francaise" by Francois Tanty, late Chef de Cuisine of the Emperor Napoleon III and of the Imperial Family of Russia, published by Baldwin, Ross & Co., Chicago, in 1893.

Ingredients: 2 quarts cranberries, 1/2 pound sugar, 4 tablespoonfuls cornstarch (or potato starch), 1 pint cream.

Preparation:1. Press the cranberries or raspberries through a napkin, pour their juice in a saucepan with 1/2 pound sugar, add 4 tablespoonfuls cornstarch mixed with 1 glassful water, boil the whole for 5 minutes.

2. Pour in a hollow dish and let cool. Serve with cream apart. For five persons.

THEN from russianfoods.com, there is something called an Oatmeal Kissel:

Oatmeal Kissel
Source: Olga, RussianFoods.com Editor

Description
Oatmeal Kissel sounds original and even unusual, but will be the perfect dish for breakfast and dinner.

Ingredients

2 c oatmeal flour

2 tb honey

8 c water

salt to taste

Method
Put oatmeal flour in a pan and pour over warm water and stir thoroughly so there are not any lumps. Leave to swell for 6-8 hours, then add honey and salt to taste and cook on low heat, stirring regularly until dense. Pour hot kissel into molds and leave to congeal. Serve with cold milk.

FINALLY, I think it's worth noting that when I searched Google Images for "dessert Kissel" this was one of my top choices:

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