Karpaloruispuuro -- Rye Cranberry Pudding (Finland)

Submitted by Sydney Mike

"Probably more favored by older generation Finns, this recipe was found in The Finnish Cookbook, 1964."

 

• Ready In: 1hr 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 473.18 ml cranberry juice
• 473.18 ml water (& another 2 tablespoons of cold water)
• 118.29 ml granulated sugar
• 0.25 ml salt, to taste
• 236.59 ml rye flour
• 29.58 ml dark corn syrup
• 29.58 ml cornstarch

directions

1. In a 2-quart saucepan, combine cranberry juice, 2 cups of water, sugar, salt & rye flour, then bring to a boil & cook, stirring constantly, for 10 minutes.
2. Cover, turn the heat to low & cook for another 45 to 60 minutes or until mixture is thickened & has a glossy appearance.
3. Stir in the corn syrup.
4. Dissolve cornstarch in the 2 tablespoons of cold water & add this to the pudding.
5. Brink to boiling point again & cook 5 minutes longer, stirring constantly.
6. Pour into a serving dish & cover while cooling to keep a skin from forming on the top.
7. Sprinkle the surface with sugar before serving.

Reviews

[mizshan]

I ate rye pudding like this when I was an exchange student in Finland (although there it was made with lingonberry juice) and found it easy to make at home. For the cranberry juice I used the commonly available cranberry juice cocktail - only 27% juice if you read the fine print. This resulted in a pudding that was not sour enough and too sticky - it coated our lips! If I made it again I would eliminate the 2 c. water and 1/2 cup sugar, and I'd use 4 cups of cranberry juice cocktail instead of 2 cups.