Cranberries – 20 ounces (567 grams)
Sugar in the Raw – 6 ounces
Potato Flour – 3 tablespoons
Water – 2 1/2 cups (592 ml)
Kisiel – The semi-continental climate of Lithuania impacts the Lithuanian cuisine. Lithuania’s climate, seashore, arable lands and forests insure an ample supply of potatoes, rye grain, barley, root vegetables, mushrooms and wild berries. Lithuania shares and exchanges many culinary traditions with Poland, Ukraine, Russia, Belarus and Latvia. Kisiel, a simple fruit dessert, is prepared in many homes across Eastern Europe. Depending on the season, various fresh, jarred or frozen fruits are used to make Kisiel. In my childhood home, we made kisiel from instant package filled with fruit flavored powder. Few years ago, we visited our extended family in Lithuania, where we drank a delicious Cranberry Kisiel made from fresh cranberries. The American Cranberry is widely cultivated in North America, harvested in the fall and extensively used in the American cuisine especially during the Thanksgiving holiday. The European Cranberry is another variety that grows in the Central and Northern Europe, and is equally popular. In our recipe, we use frozen cranberries supplied by Stahlbush Island Farms, located in Oregon, USA. These cranberries have a brilliant red color, and sweet and tangy flavors. We crash the cranberries in the blender, then cook the cranberry puree with sugar, water and potato flour. Our Cranberry Kisiel has a semi-liquid consistency, is served as a warm drink and tastes divine.
Step 1 – Crash the cranberries in the blander, then push the cranberry puree through the sieve.
Step 2 – In the sauce pan, combine the cranberry puree with sugar and 2 cups of water, and cook for 20 minutes on medium heat.
Step 3 – Mix potato flour with ½ cup of water. Add the mixture to the sauce pan and cook for 10 minutes, mixing frequently.
Step 4 – Let Kisiel cool down for one minute. Serve Kisiel warm in the pitcher and cups.
Step 5 – Enjoy a unique Lithuanian treat!