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Cranberry Kissel or Pudding Recipe - Polish Kisiel Zurawinowy


Cranberry Kisiel or Pudding

Cranberry Kisiel or Pudding

© Flickr by Bitter-Sweet
This recipe for Polish cranberry kissel or pudding, known as kisiel zurawinowy, is a popular Christmas Eve dessert, when it becomes kisiel zurawinowy wigilijny. Polish puddings or kisiel are typically thickened with potato starch, and are somewhere between an opaque gelatin and a transparent pudding in appearance. What sets them apart is their fresh fruit flavor that's not too sweet. According to Robert and Maria Strybel, "Polish Heritage Cookery" (Hippocrene Books, 1999), for Christmas Eve, this cranberry kisiel is served with poppyseed sauce or sos makowy.

Makes 4 servings Polish Cranberry Pudding/Kisiel Zurawinowy

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • Cranberry Pudding:
  • 2 cups fresh cranberries, rinsed
  • 2 cups water
  • 3/4 cup sugar
  • 1/4 cup potato starch dissolved in 1/2 cup cold water
  • Poppyseed Sauce:
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1 tablespoon vanilla sugar
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons finely ground poppyseeds


  1. Add cranberries and water to a medium saucepan. Bring to a boil and cook about 5 minutes, or until cranberries pop. Pass mixture through a sieve.

  2. Return mixture to the saucepan, add sugar and potato starch-water slurry. Bring to a boil, stirring constantly. For a smoother texture, beat with a whisk. Pour into individual dessert dishes that have been rinsed in cold water. Cool, then chill in refrigerator until ready to serve. Garnish with poppyseed sauce, if desired.

  3. To make the poppyseed sauce: In a small saucepan, combine milk, sugar, vanilla sugar and vanilla extract. Bring to a boil. Add poppyseeds, mix well and remove from heat and let cool.
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