Kissel (cranberry pudding)

6 To 8

Ingredients

Quantity Ingredient
1 pounds Cranberries
2 cups Water
1 cup Granulated sugar
2 tablespoons Cornstarch
2 tablespoons Orange Juice
1 pint Heavy Cream

Directions

We begin our sampling of Russian Christmas fare in Old Russia. It’s the 1800’s and Russians eagerly await Sviaki (the Christmas Season) and prepare to celebrate it by going Mummming--The tradition of dressing in colorful costumes and clowning around for the enjoyment and amusement of their neighbors. Dancing, frolicking and merriment spanned all levels of society in Old Russia.

One can only imagine the merriment of greeting costumed friends and neighbors at your front door for the holidays. In those days, Christmas was as colorful as Old Russia itself. Kissel is colorful remembrance of Old Russia that was always kept on hand for holiday guests. Try it on your guests this year!

Prepare this recipe early in the day or one day prior to serving. In a 2-quart saucepan, combine cranberries, water and sugar. Simmer until the cranberries pop, approximately 15-minutes. Put cranberries through a food mill or food processor to puree. If desired, strain through a fine sieve to remove seeds.

Return the cranberry puree to the saucepan. Mix cornstarch and orange juice together and add to the cranberry puree. Cook the mixture over low heat, stirring frequently for about 5-minutes, or until noticeably thickened.

Serve the pudding chilled, with heavy cream poured over the top.

Presentation: The heavy cream can be poured around a heaping bowl of cranberry pudding to form a ring. Top with a sprig of parsley and two un-cooked cranberries, or plastic holly, if desired. Guests can then serve their individual mixture of cream and cranberry to their desired tastes.

Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 15, 1997

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