Belarusian Cranberry Kisiel - Holiday Dessert

Looking for a unique, incredibly delicious, and surprisingly easy holiday dessert that will impress everyone? Get ready to fall in love with Belarusian Cranberry Kisiel (pronounced kee-SYEL)! This delightful cranberry pudding is a traditional Slavic treat, perfectly balancing tart fruitiness with a subtly sweet, glossy texture that lands somewhere between a rich drink and a soft, spoonable dessert. It's especially popular during the colder months and festive occasions like Christmas, making it a wonderful addition to your holiday sweets spread.
Forget complicated bakes or heavy creams; this gluten-free pudding offers a refreshing change. In this guide, you’ll get a single, reliable recipe for cranberry pudding with clear texture cues and easy fixes for too thin or too thick kisiel, ensuring you master this warm pudding every time.

Ingredients

• For the Kisiel:
• 2 cups (about 250g) fresh or frozen cranberries (no need to thaw if frozen)
• 4 cups (960ml) cold water, divided
• ½ to ¾ cup (100-150g) granulated sugar, to taste
• ¼ cup (30g) potato starch (see notes for substitutes)
• Optional: 1 strip orange peel (about 2 inches long), or 1 tablespoon fresh orange juice
• Optional: ¼ teaspoon ground cinnamon
• For Serving (Optional Toppings):
• Sour cream or crème fraîche
• Whipped cream
• A sprinkle of ground cinnamon or a few fresh cranberries

Directions

1. Sort and Rinse the Cranberries Carefully go through your cranberries and remove any soft, bruised, or rotten berries. Give the good ones a quick rinse under cold water. Be mindful that cranberries can stain, so consider wearing an apron!
2. Cook the Cranberries Until They Burst Combine the sorted cranberries with 3 cups (720ml) of cold water in a medium saucepan. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes. Stir occasionally until the cranberries have softened, burst open, and the liquid has turned a deep, vibrant red. Most of the berries should have collapsed.
3. Strain and Press Out All the Juice Carefully pour the cooked cranberry mixture through a fine-mesh sieve set over a large bowl or another pot. Using the back of a spoon or a sturdy ladle, press firmly on the cranberry pulp in the sieve to extract as much juice as possible. For maximum flavor, you can briefly rinse the remaining pulp in the sieve with about ¼ cup of hot water, pressing again to get any last bits of juice. Discard the spent cranberry pulp.
4. Sweeten and Bring Back to a Simmer Return the strained cranberry juice to the saucepan. Add ½ cup of the granulated sugar, or more if you prefer a sweeter taste. If using, add the orange peel and/or cinnamon. Stir well to dissolve the sugar. Bring the mixture back to a gentle simmer over medium heat, stirring occasionally. Taste carefully (it will be hot!) and adjust sugar if needed. Remember that the sweetness will feel less pronounced when hot compared to when it cools.
5. Make the Starch Slurry In a small bowl, whisk together the ¼ cup of potato starch with the remaining 1 cup (240ml) of cold water until completely smooth and lump-free. It’s crucial to use cold water here to prevent the starch from clumping. This mixture is called a "slurry."
6. Thicken the Kisiel Once the cranberry juice is at a gentle simmer, slowly pour the potato starch slurry into the pot in a thin, steady stream while whisking constantly. Continue whisking for 1-2 minutes until the mixture thickens. You'll know it's ready when it coats the back of a spoon in a thin, glossy layer and, if you swipe a finger across the coated spoon, it leaves a clean line. Don't overcook once thickened, as potato starch can lose its thickening power if boiled too vigorously for too long.
7. Final Adjustments & Off the Heat Remove the kisiel from the heat immediately. Taste again. If it needs more sweetness, stir in a bit more sugar until dissolved. If you want a brighter flavor, a small squeeze of fresh lemon or orange juice can be added. If your kisiel feels too thin, you can return it to very low heat and whisk in another teaspoon of starch slurry (mixed with a tablespoon of cold water) until it reaches your desired thickness. If it's too thick or jelly-like, whisk in a splash of hot water until it loosens up. Remove any orange peel if used.
8. Portion, Cool, and Chill Pour the warm kisiel into individual serving glasses, small bowls, or a single large bowl. To prevent a "skin" from forming on top as it cools, you can either sprinkle a thin layer of granulated sugar directly over the surface or press a piece of plastic wrap directly onto the surface of the kisiel. Let it cool at room temperature for about 30-60 minutes, then transfer it to the refrigerator to chill for at least 2-3 hours, or until thoroughly set.
9. Garnish & Serve Belarusian Cranberry Kisiel can be served chilled or just slightly warm. Before serving, garnish with a dollop of sour cream, crème fraîche, or whipped cream. A dusting of cinnamon or a few fresh cranberries add a lovely finishing touch. This pudding like dessert is fantastic on its own or alongside simple cookies.