Lithuanian traditional foods
Spanguolių kisielius
Spanguolių kisielius is a bright red, tart Lithuanian Kūčios and winter-table drink or dessert. It is made from cranberry juice and thickened with starch, so it can be thinner for drinking or thick enough to eat with a spoon.
Food and heritage context
- Category
- Drinks and desserts
- Type
- berry drink or dessert thickened with starch
- Heritage status
- Kūčios and winter table tradition
- Context
- Cranberries, kisielius, starch, Kūčios, bog berries, acidity, red color
Names and variants
Cranberry kisielius, Kūčios kisielius
What is kisielius?
Kisielius can be oat-based, fruit-based, or berry-based. Cranberry kisielius is now best recognized as a red, starch-thickened winter drink or dessert.
The Universal Lithuanian Encyclopedia also notes the older layer of oat kisielius associated with fasting and Kūčios, so the cranberry version belongs to a broader kisielius tradition. According to the encyclopedia, until the early twentieth century peasants most often cooked oat kisielius by fermenting oat flour for two to three days; it was eaten during Lent and Kūčios, offered to gods and natural forces, and served to the souls of the dead.
Why cranberries?
In Lithuania, cranberries are associated with bogs and tart winter berries. They give bright color, fresh acidity, and keep well in the cold.
This acidity suits the Kūčios table very well because many dishes are based on grains, mushrooms, or oil.
Thickness
Drinkable kisielius needs less starch; dessert kisielius needs more. Too thick and it becomes jelly-like, too thin and it resembles compote.
Starch should always be mixed with cold water before being poured into hot liquid.
Serving
Spanguolių kisielius can be served warm or cold. On Kūčios evening it is often drunk from glasses or small cups.
A thicker version works with kūčiukai, dried fruit, or as a simple winter dessert.
Recipe
How to cook spanguolių kisielius
The thickness of kisielius depends on the amount of starch. A thinner version is for drinking; a thicker one is eaten as a dessert.
Ingredients
Method
- Cover the cranberries with water, bring to a boil, and simmer for 5 minutes.
- Crush the berries, strain, and return the juice to the pot.
- Stir in the sugar and bring to a boil.
- Mix the starch with cold water and pour it in a thin stream into the hot juice while stirring constantly.
- Heat briefly until the kisielius clears and thickens. Do not boil for long.
Notes
Long boiling after the starch is added can weaken the thickening.
After cooling, the surface can be sprinkled with a little sugar to prevent a skin from forming.
Spanguolių kisielius in Lithuanian traditions
Explore the celebrations and customs associated with this food.
Related pages about Spanguolių kisielius
Spanguolių kisielius: frequently asked questions
How much starch is needed for kisielius?
For drinkable kisielius, about 3 tablespoons for 1.5 liters of liquid; for a thicker dessert, about 5 tablespoons.
Can frozen cranberries be used?
Yes. They can be cooked from frozen, but adjust sugar according to acidity.
How do you keep the color bright?
Do not boil the cranberries too long, and heat the strained juice only as much as needed for sugar and starch.
Why does kisielius become thin?
It may have been boiled too long after adding starch, or too little starch was used.
Is kisielius drunk warm or cold?
Both are common. For Kūčios it is often served cooled, but warm kisielius is also good.
How is cranberry kisielius different from oat kisielius?
Cranberry kisielius is a berry-and-starch drink or dessert, while oat kisielius is based on fermented or cooked oats.
Why is kisielius associated with Kūčios?
Kisielius belongs to the fasting Kūčios table made without dairy or meat, and cranberries add winter acidity and color.