Cranberry Kisiel

Cranberry Kisiel Recipe from Belarus - A Delicious Dessert Made with Cranberries, Sugar, and Potato Flour

Region / culture: Belarus | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cranberry Kisiel is a traditional Polish dessert that is both sweet and tart, perfect for those who enjoy a burst of flavor in their desserts. This recipe is easy to make and requires only a few simple ingredients.

History

Kisiel has been a popular dessert in Poland for centuries, with variations made from different fruits such as strawberries, raspberries, and cranberries. It is often served during special occasions and holidays, as well as a refreshing treat during the summer months.

Ingredients

100-120 g of cranberries
3-4 tbsp of sugar
2-3 tbsp of potato flour

How to prepare

Sort the cranberries, wash them in hot water, and finely mash them with a spoon or pestle.
Add some water and press the mixture through a sieve.
Cover the berry pulp with 4 – 5 times the quantity of water, bring it to a boil, and strain it.
Cool a portion of the juice and dissolve potato flour in it.
Prepare syrup from the remaining portion of the juice by adding sugar and bringing it to a boil.
Then pour in the dissolved potato flour, bring it to a boil again, cool it, and add the juice.
Pour out the prepared kisiel, sprinkle it with sugar, and let it cool.

Variations

You can try making Kisiel with different fruits such as strawberries, raspberries, or blueberries for a unique twist on this traditional dessert.

Cooking Tips & Tricks

Make sure to wash the cranberries thoroughly before mashing them to remove any dirt or debris.

- Pressing the berry mixture through a sieve will help remove any seeds or skins, resulting in a smoother texture.

- Dissolving the potato flour in a portion of the juice before adding it to the syrup will prevent lumps from forming.

- Be sure to cool the kisiel before serving to allow it to set properly.

Serving Suggestions

Serve Cranberry Kisiel chilled with a dollop of whipped cream or a sprinkle of cinnamon on top for added flavor.

Cooking Techniques

The key to making a smooth and creamy kisiel is to press the berry mixture through a sieve to remove any seeds or skins.

Ingredient Substitutions

If you don't have potato flour on hand, you can use cornstarch or arrowroot powder as a substitute.

Make Ahead Tips

Cranberry Kisiel can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve Cranberry Kisiel in individual dessert cups or bowls for a beautiful presentation.

Pairing Recommendations

This dessert pairs well with a cup of hot tea or coffee for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftover Cranberry Kisiel in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

- Each serving of Cranberry Kisiel contains approximately 100-120 calories, making it a light and refreshing dessert option.

Carbohydrates

- Cranberry Kisiel is a carbohydrate-rich dessert, with the main source of carbs coming from the sugar and flour used in the recipe.

Fats

- This dessert is low in fat, as there are no added fats in the recipe.

Proteins

- Cranberry Kisiel is also low in protein, as there are no significant sources of protein in the ingredients used.

Vitamins and minerals

Cranberries are a good source of vitamin C and dietary fiber, providing essential nutrients to the body.

Alergens

This recipe may contain gluten from the flour used, so it may not be suitable for those with gluten allergies or sensitivities.

Summary

Cranberry Kisiel is a low-fat, low-protein dessert that is rich in carbohydrates and vitamin C. It is a light and refreshing option for those looking for a sweet treat.

Summary

Cranberry Kisiel is a delicious and refreshing dessert that is perfect for any occasion. With its sweet and tart flavor, it is sure to be a hit with your family and friends. Try making this traditional Polish dessert today and enjoy a taste of history in every bite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a chilly autumn day, the kind of day that makes you want to stay inside and bake something warm and comforting. I had been flipping through an old cookbook that I inherited from my own grandmother, when I stumbled upon a recipe for Cranberry Kisiel.

I had never heard of Kisiel before, but the description in the cookbook sounded intriguing. It was a traditional Polish dessert made with cranberries, sugar, and water, thickened with cornstarch. The simplicity of the ingredients and the promise of a sweet and tangy treat piqued my interest, so I decided to give it a try.

I gathered the ingredients and set to work in the kitchen, following the recipe instructions carefully. As the cranberries simmered on the stove, their rich red color mingling with the sweetness of the sugar, a delicious aroma filled the air. I could hardly wait to taste the finished dish.

After the Kisiel had cooled and thickened to the perfect consistency, I took my first spoonful. The taste was like nothing I had ever experienced before - a perfect balance of sweet and sour, with a velvety smooth texture that melted in my mouth. I was instantly hooked.

I served the Cranberry Kisiel to my family that evening, and their reactions were just as enthusiastic as mine. My husband declared it the best dessert he had ever tasted, and my children asked for seconds and thirds. I knew then that this recipe would become a beloved family favorite.

Over the years, I have made Cranberry Kisiel countless times, tweaking the recipe here and there to suit my own tastes. I have added a splash of orange juice for extra brightness, or a sprinkle of cinnamon for a touch of warmth. Each batch is a labor of love, made with memories of that first chilly autumn day when I discovered this delightful dessert.

I have shared the recipe with friends and neighbors, at potlucks and family gatherings. It never fails to impress, and I am always asked for the secret to my delicious Cranberry Kisiel. I smile and tell them that the secret is simple - it's made with love and a touch of nostalgia.

As I grow older, I find comfort in the familiar rituals of cooking and baking, in the memories that each recipe holds. When I make Cranberry Kisiel now, I am transported back to that autumn day in my grandmother's kitchen, surrounded by the warmth and love of family. It is a reminder of the joy that comes from sharing food and stories with the people we care about.

So, as I stir the simmering cranberries on the stove, I think of all the moments that this recipe has brought me - the laughter around the dinner table, the smiles of satisfaction on my loved ones' faces. And I am grateful for the simple pleasure of a homemade dessert that has become a cherished tradition in our family.

The memory of finding this recipe for the first time will always bring a smile to my face. It is a reminder of the power of food to bring people together, to create moments of joy and connection. And for that, I am truly grateful.