Drinks and desserts
berry drink or dessert thickened with starch
Kūčios and winter table tradition
Cranberries, kisielius, starch, Kūčios, bog berries, acidity, red color
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
- 300 g fresh or frozen cranberries
- 1.5 l water
- 120-160 g sugar, depending on acidity
- 3 tbsp potato starch for drinkable kisielius or 5 tbsp for a thicker dessert
- 100 ml cold water for mixing the starch
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.
