Kissel (cranberry Pudding)

INGREDIENTS

INSTRUCTIONS

We begin our sampling of Russian Christmas fare in Old Russia. Its the
1800s 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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