Cranberry Kissel (Spanguolių Kisielius)
A glossy, ruby-red classic — Lithuanian cranberry kissel is one of those Christmas Eve traditions that instantly feels like home. Thickened with starch, sweetened just enough, and scented with cloves, it’s winter comfort in a cup.
Ingredients
• 1.5 l water
• 250 g cranberries
• 6 tbsp corn starch
• Sugar to taste
• A few cloves
• Fresh mint for garnish (optional)
Method
Blend cranberries into a smooth purée.
In a pot, whisk corn starch into cold water until fully dissolved.
Add cranberry purée and mix.
Add sugar and cloves.
Bring to a boil over medium heat and simmer for about 10 minutes, stirring frequently to avoid lumps.
Serve warm or cold.
Garnish with fresh mint if you’d like.
