Recipe 4 All: Cranberry Pudding (Kisiel) Recipe — Every recipe in the World on this site.

Recipe 4 All: Cranberry Pudding (Kisiel) Recipe

Cranberry Pudding (Kisiel)

Yield: 4 servings
4cups water
¾lb fresh cranberries
¾cups sugar
1tablespoon potato starch (may substitute 1½ Tbsp corn or tapioca starch)

Put the kettle on the boil. Don an apron; cranberry stains are stubborn.

Pick through your cranberries for rotten ones and give the cleaned bunch a rinse. Place them in a small saucepan with cup water, bring to the boil, and simmer for ten minutes to pop them all open.

Mash the cranberries with a potato masher in the saucepan. Strain through a sieve, pushing the pulp around with a spoon. When it has mostly drained, rinse the pulp with cup of hot water. Repeat. Scrape off the underside of the sieve.

Return the strained juice to the saucepan and heat to dissolve cup of sugar in it. Stir as you heat to a simmer.

Make a slurry of the potato starch with 1 Tbsp room-temperature water. Stir the slurry into the cranberries and keep stirring as you heat to thicken.

Grind the 1 teaspoon of sugar in a mortar. Pour your pudding into serving vessels (via a funnel, perhaps) and sprinkle the sugar lightly on top to foil its attempt to skin-over. Chill and serve.

Your Cranberry Pudding (Kisiel) is ready. Bon appetit!

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