1/1 Photo of Polish Cranberry Dessert
This one is from "The Christmas Cookbook" by Poole. I haven't made it yet. A twist on cranberry sauce...sounds like cranberry pudding! It will be on my Polish Christmas menu this year. (I've since made this and it was good but very tart so I'm going to give the choice to increase the sugar.) Using orange juice is a good idea...I think I'll try that in addition to cinnamon next time I make it. ** Editing to make directions clearer.
My Private Note
Units: US | Metric
- 1Boil the cranberries briskly in water until the skins burst.
- 2edited: **I'm sorry it's been awhile since I made this -- I think you do use the water and berries -- you are just pushing them through a fine mesh sieve to discard the skins -- that's why I say I think you can use an immersion blender unless you don't want any skins -- 1/4 cup of cornstarch is a lot -- it makes it gel.**.
- 3Press the cooked berries through a sieve. (I think you could use an immersion blender here, unless you don't want any skins.).
- 4Return the puree/juice to the cooking pot and add sugar.
- 5Mix the potato flour or cornstarch with a little water and stir it into the puree. Bring the mixture to a boil, reduce heat, and cook gently until it thickens.
- 6Pour the thickened puree into a pretty bowl or dishes and serve chilled with whipped cream.
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Nutritional Facts for Polish Cranberry Dessert
Serving Size: 1 (172 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 184.7
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9.8 mg
- Total Carbohydrate 47.1 g
- Dietary Fiber 5.8 g
- Sugars 29.9 g
- Protein 1.1 g