INGREDIENTS

INSTRUCTIONS

(A Finnish dessert)
In a 1 1/2 to 2 quart saucepan, bring the cranberry juice to a boil over
moderate heat. While the juice boils, sprinkle in the sugar, a little at a
time, and then slowly add the Cream-of-Wheat, stirring briskly with a
wooden spoon. Reduce the heat and simmer for 6 to 8 minutes, stirring
occasionally, until the mixture becomes a thick puree. With a rubber
spatula, transfer the puree from the saucepan to a large mixing bowl. Use
an electric mixer for the next step. (Although it is possible to make
vatkattu marjapuuro with a wire wisk, it is scarcely practical; an hour of
vigorous whisking might be required.) Beat with the mixer set a high speed
for 10 to 15 minutes, or until the pudding has tripled in volume, is a
delicate pink color and is very light and fluffy. Pour into a large bowl,
or individual dessert bowl, and keep no longer than a few hours before
serving at room temprature. Note: If you wish to make this dessert with a
nontart juice such as apple, strawberry or raspberry, add a tablesppon of
lemon juice.
Recipe by: Foods of the World  (Time Life) Posted to MC-Recipe Digest V1
#559 by Gerald Edgerton <jerrye@wizard.com> on Apr 09, 1997

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