Kissel (Cranberry Pudding)

INGREDIENTS

INSTRUCTIONS

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 http://www.recipe-a-day.com
Posted to dailyrecipe@recipe-a-day.com by The Cook
<owner-dailyrecipe@recipe-a-day.com> on Dec 15, 1997

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