Thick and full of delicious cranberry flavor, this delicious Eastern European drink is a grand Christmas Eve tradition! Served as a drink or a dessert in its own right, Cranberry Kissel is extremely simple to make using just 4 ingredients (and that's including water!). What is more, you can use fresh or frozen cranberries in this recipe for equally good results!
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What Is Kissel?
Kissel, a delightful traditional Lithuanian drink, holds a special place in the hearts of many Lithuanians. This velvety smooth, thick, fruit-based drink is a testament to the country's rich culinary heritage, with its origins tracing back through centuries of Baltic culture.
While the origins of kissel may be steeped in mystery, it's worth noting that during the decades of Soviet occupation, Russian influences crept into Lithuanian cuisine, potentially contributing to the evolution of this beloved drink.
Kissel, often prepared during festive occasions (mainly Christmas), is made by simmering fruits, most notably, cranberries, until they release their vibrant hues and natural sweetness. The drink is then thickened using potato starch.
Besides cranberry, kissel embraces a spectrum of flavors derived from other fruits such as bilberries, strawberries, or cherries, each lending their unique character to the drink.
Another old-school version of Kissel that some Lithuanians still make to this day is Fermented Oat Kissel!
Don't fancy Kissel? Try another Lithuanian Christmas Eve Drink - Poppy Seed Milk!
Lithuanian Tradition: Cranberry Kissel For Christmas Eve
Cranberry kissel has been a great tradition of Lithuanian families since the beginning of the 20th century. However, since sugar was a luxury good back in the day, it made a rare appearance on people's table and was typically reserved for special occasions, like Christmas. What is more, Lithuanian people, who have a rich pagan history, believed that cranberries, as an ingredient, will help protect them from enemies.
In all the years I lived in Lithuania (19 years to be exact), not one Christmas Eve meal went by without us having Cranberry Kissel. And whilst most people by it in packets in powder form these days, there is nothing like making your very own Cranberry Kissel from scratch! It is extremely quick and easy to make!
Ingredients and Substitutes
You will only need 3 ingredients plus water for this traditional Lithuanian drink.
- cranberries: fresh or frozen. Many other berries can be used to make kissel (see different options in the section below).
- sugar: use white granulated sugar or caster sugar (superfine sugar), as brown sugar will make the kissel an unpleasant colour.
- potato starch: can be replaced with corn flour (corn starch).
Variations
Kissel varies in thickness depending on personal preferences. Some like it really thick, almost bordering on being a jelly, that can be eaten with a spoon. Yet others, including me, like it less thick.
What is more, kissel is not always made with cranberries. Whilst it is typically a traditional choice for Christmas, at other times of the year, kissel can be made with cherries, strawberries, bilberries or raspberries.
If you like to add a bit more interest to your Cranberry Kissel, you can add some spices to it too. Try adding:
- A pinch of nutmeg.
- A few cloves.
- A smidge of cinnamon.
- A few crushed cardamom pods.
Method
Tip your cranberries in a food processor (or a powerful smoothie maker) and blitz them into a coarse paste. You may mash the cranberries with a potato masher (if using frozen cranberries, make sure to thaw them first if you are using the mashing method).
Scoop the cranberry paste into a pan, pour cold water over it and, over low heat, bring to a gentle boil.
Once simmering, add the sugar, and stir for a few minutes until the sugar dissolves.
Pour the mixture through a fine sieve into a clean large pan, making sure you squeeze out as much of the liquid out of the cranberries pressing them against the sieve with a back of a spoon.
In a separate cup, mix the starch with about half a cup of cold water. Make sure that no lumps remain.
Pour the starch slurry slowly into the cranberry water, mixing constantly, over low heat.
Leave the cranberry kissel to start gently bubbling and thicken for a few minutes. Take it off the heat and serve it hot or cool down and serve at room temperature.
How To Serve Cranberry Kissel?
Kissle can be served hot or at room temperature. There is nothing like a cup of delicious and comforting thick drink to warm you up on a cold winter's day.
When the kissel cools, it may form a skin on top, so if you want to serve it at room temperature, you can either skim the skin off or sprinkle some sugar on the surface of the kissel before leaving it to cool down.
At Christmas time, cranberry kissel is typically served with Kuciukai - traditional Lithuanian Christmas Eve Biscuits. However, it can definitely be enjoyed on its own, and even replace a dessert.
On Christmas Day, I love having leftovers with Lithuanian Gingerbread Cookies With Orange Icing.
Other Lithuanian Christmas Recipes
- Lithuanian Boiled Vegetable Salad (Balta Misraine)
- Kūčia (Ancient Lithuanian Christmas Eve Dish)
- Lithuanian Christmas Eve Biscuits (Kūčiukai) - Quick Recipe
- Traditional Lithuanian Kūčiukai (Mini Yeast-Leavened Christmas Breads)
Cranberry Kissel
Equipment
- Food Processor or Smoothie Maker optional
- Large Pan
- Fine Sieve
Ingredients
- 250 g cranberries fresh or frozen
- 1.2 l water
- 70 g white sugar
- 2 tablespoon potato starch or corn starch
Instructions
- Tip your cranberries in a food processor (or a powerful smoothie maker) and blitz them into a coarse paste. You may mash the cranberries with a potato masher (if using frozen cranberries, make sure to thaw them first if you are using the mashing method).
- Scoop the cranberry paste into a pan, pour cold water over it and, over low heat, bring to a gentle boil.
- Once simmering, add the sugar, and stir for a few minutes until the sugar dissolves.
- Pour the mixture through a fine sieve into a clean large pan, making sure you squeeze out as much of the liquid out of the cranberries pressing them against the sieve with a back of a spoon.
- In a separate cup, mix the starch with about half a cup of cold water. Make sure that no lumps remain.
- Pour the starch slurry slowly into the cranberry water, mixing constantly, over low heat.
- Leave the cranberry kissel to start gently bubbling and thicken for a few minutes. Take it off the heat and serve it hot or cool down and serve at room temperature.
Millie says
Lovely recipe I made this for a Christmas celebration, a few years ago, and served chilled topped with whipped cream and gold leaf.I am planning to recreate again this year.