Cranberry Pudding (Kisielius) Dessert
If you haven’t tried kisielius, you are in for a pleasant surprise. You may be expecting just another variation of the fruity homemade cranberry sauces served with turkey and ham for holidays, but this is not that kind of dish. Instead, you’ll discover a complex cranberry pudding intensified with the infusion of cinnamon sticks and whole cloves.
You could serve kisielius as an accompaniment, but after one or two spoons of this luscious cranberry pudding you will understand why Lithuanians reserve kisielius for their dessert tables at Christmas celebrations and other special occasions.
From the Kitchen of Christiana Noyalas (Naujalis)
- 12 oz bag of fresh cranberries (3 cups)
- 3 cups water
- 1 cinnamon stick
- 2 whole cloves
- 1 1/2 cups sugar
- 2 tablespoons potato flour*
- 2 teaspoons vanilla
Place the cranberries in a saucepan and cover them with three cups of cold water. Add the cinnamon and cloves and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes allowing the cranberries to split and the flavors to blend. Remove from heat. Remove and discard the cinnamon and cloves.
Force the mixture through a food mill or sieve. Discard the cranberry skins. Reserve one cup of cranberry juice and chill it in the refrigerator.
Return the remaining juice and pulp to the saucepan. Add the sugar to the saucepan.
Stir the potato flour into the chilled cranberry juice until it is completely dissolved. Add it to the cranberry mixture and bring the pudding to a boil stirring constantly. When the pudding is translucent, remove it from the heat.
Stir in the vanilla. Pour the pudding into individual serving bowls and chill until set.
Kisielius is delicious served alone or paired with rice pudding or vanilla ice cream.
*For a thicker pudding consistency, double the amount of potato flour. Two tablespoons sets the pudding to the consistency of fruit pie glaze. Doubling the potato starch sets it to the consistency of gelatin.