Recipe by morgainegeiser
This is often known as kisel in Russia. It is an old traditional dessert that can be made with several different pureed fruits and is often quite tart. To mellow it out, this recipe uses nonfat yogurt.
Top Review by Sydney Mike
My stash of frozen cranberries is getting smaller & smaller, but I just had to use them in this dessert! Before chilling I divided the pudding into thirds & served it up that way, topped with the vanilla yogurt! VERY NICE TASTING, & a recipe worth keeping around! Thanks for sharing! [Made & reviewed while on tour in Eastern Europe during Zaar's World Tour 4]
- 3 cups cranberries
- 1 1⁄2 cups water
- 2⁄3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
- nonfat vanilla yogurt, for topping
Directions See How It's Made
- Place cranberries and water in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered for 15 minutes.
- Press cranberries through a strainer into a bowl. Discard skin and seeds. Return cranberry mixture to saucepan. Stir in sugar.
- Combine cornstarch and orange juice in a small bowl, stirring to dissolve cornstarch. Stir into cranberry mixture. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes.
- Divide mixture evenly into six custard cups or small bowls.
- Serve cold, by itself or topped with vanilla nonfat yogurt.
- Cooking time does not include cooling time.