Can I use frozen cranberries?
Yes, fresh or frozen cranberries work equally well for this recipe. No need to thaw frozen cranberries beforehand.
DESSERT
Latvian Cranberry Kissel (Dzērveņu Ķīselis) with Vanilla Sauce
This traditional Latvian Cranberry Kissel is a delightful, thick fruit pudding, perfect for a light dessert. Served warm or chilled, its tart cranberry flavor is beautifully balanced by a creamy vanilla sauce.
HOW TO MAKE IT
Let's cook.
01
Combine 2 cups cranberries and 4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes, or until cranberries are soft and burst.
02
Strain the cranberry mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much juice as possible. Discard the cranberry pulp. Return the cranberry juice to medium heat.
03
Stir in 1/2 cup granulated sugar into the cranberry juice. In a small bowl, whisk together 3 tablespoons cornstarch and 1/4 cup cold water until smooth to create a slurry. Gradually whisk the cornstarch slurry into the simmering cranberry juice.
04
Continue to cook over medium heat, stirring constantly, for 2-3 minutes until the kissel thickens to a pudding-like consistency. Remove from heat and pour into individual serving bowls or a large serving dish. Let cool slightly.
05
For the vanilla sauce, combine 1 cup milk and 2 tablespoons granulated sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the milk is warm but not boiling. Remove from heat and stir in 1/2 teaspoon vanilla extract.
06
Serve the Latvian Cranberry Kissel warm or chilled, drizzled generously with the warm vanilla sauce.
About This Recipe
This traditional Latvian Cranberry Kissel is a delightful, thick fruit pudding, perfect for a light dessert. Served warm or chilled, its tart cranberry flavor is beautifully balanced by a creamy vanilla sauce.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a smoother kissel, you can blend the cooked cranberries and then strain them. Adjust sugar to your preference, especially if cranberries are very tart. A pinch of cinnamon can be added to the kissel for extra warmth.
Easy Substitutions
Lingonberries or red currants can be used instead of cranberries. For the vanilla sauce, you can use a vanilla bean by infusing it in the milk, then scraping the seeds into the sauce. Almond extract can replace vanilla for a different flavor profile.
Storage & Reheating
Store leftover Kissel and vanilla sauce separately in airtight containers in the refrigerator for up to 3 days. The Kissel may thicken further when chilled.
Serving Suggestions
Serve the Kissel in small glass bowls for an elegant presentation. Garnish with a few fresh cranberries or a sprig of mint. It pairs wonderfully with a cup of black tea or coffee. For a heartier dessert, serve alongside a slice of rye bread.
Common Mistakes
1. Not straining the cranberries properly, leading to a pulpy kissel. Ensure you press all the juice out. 2. Adding cornstarch directly to hot liquid, which can cause lumps. Always create a slurry with cold water first. 3. Overcooking the kissel, making it too thick or gummy. Cook only until it reaches a pudding-like consistency. 4. Not stirring the kissel constantly after adding the cornstarch, which can lead to scorching at the bottom of the pan.
Frequently Asked Questions
What if my kissel is too thin?
If your kissel is too thin, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water to form a slurry. Whisk this into the warm kissel and cook for another 1-2 minutes, stirring constantly, until it thickens.
Can I make this vegan?
Yes, you can easily make this recipe vegan by substituting regular milk with a plant-based milk alternative like almond milk or oat milk for the vanilla sauce.
MORE TO KNOW
Kissel is a traditional Eastern European dessert, often made with various fruits. The key to a perfect kissel is achieving the right consistency—it should be thick enough to coat a spoon but still pourable. If your kissel is too thin, you can make a small additional cornstarch slurry and whisk it in, cooking for another minute or two. If it's too thick, you can thin it with a little hot water or cranberry juice. The vanilla sauce should be creamy and smooth, providing a lovely contrast to the tartness of the cranberries.
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