Lithuanians know that cranberries are good for them! Christmas Eve dinner (Kūčios) is not complete without “kisielius”, our traditional cranberry pudding.
Cranberries are a group of evergreen dwarf shrubs. In North America, cranberry refers to the larger Vaccinium macrocarpon, cultivated throughout the northern United States, Canada and Chile, while Vaccinium oxycoccos is cultivated in central and northern Europe. Cranberries contain moderate levels of vitamin C, fibre, and the essential dietary mineral manganese, an antioxidant enzyme component.
Cranberries are nature’s final gift of the growing season, remaining fresh until Christmas.
Cranberry pudding (kisielius) can be made from fresh or frozen cranberries, or even cranberry juice. Making the pudding can be an adventure if you don’t control the amount of starch you use. In our family we have always used potato starch, enough to make the mixture pudding-like, to be eaten with a spoon. In other families, the pudding is thin, and is served as a thick beverage.
For those who love kisielius use 3 bags of cranberries (340 g or 12 oz each). This makes quite a large amount. Boil the cranberries (rinsed, stems and unripe or overripe berries removed) in enough water to cover, until their skins burst. Drain and mash them through a fine colander or a food mill (into a pot). Reboil the liquid with 3 cups of sugar. Slowly add 3/4 cup potato starch dissolved in 1½ cups cold water (you may not use up all of it), whisking as the pudding thickens. Pour into a serving bowl and apply plastic wrap directly on the surface of the pudding to avoid a “skin” forming. In her book on Lithuanian traditions, D. Bindokienė makes a smaller amount, using 3 cups cranberries, 2 cloves, 4 cups water, 1 cup sugar and 3 tablespoons of potato starch.
A Lithuanian website suggests making jelled cranberries using individual moulds. The recipe calls for 4 cups of cranberries, 2 cups of sugar and 2 cups of water. The method is the same as above, boiling the berries for 20 minutes, milling them and reboiling the liquid, then filling the moistened moulds or a large serving bowl. The notes for this recipe tells us that if you increase the sugar, it won’t jell. (Ed. Note: Be ready to add some gelatin dissolved in hot water.)
An delicious appetizer can be made with dried cranberries. Mix 1 cup cream cheese, 1 cup grated Parmesan cheese, ½ cup bacon bits, ½ cup dried chopped cranberries until smooth, adding 2 teaspoons Worcestershire Sauce, ½ cup chopped walnuts and 2 tablespoons chopped parsley or other herbs. (Set aside some of the dried cranberries, nuts and herbs to roll the balls in later.) Form the cheese mixture into one ball or individual small balls, cover with plastic wrap and refrigerate for several hours. Roll the balls in the reserved nuts, berries and herbs before serving with bread or crackers.
