Spanguoliu Kisielius (Cranberry pudding)

Ingredients

• •1 pound fresh cranberries
• •8 cups warm water
• •4 cups sugar
• •Several sticks cinnamon
• •5 whole cloves
• •Potato flour as starch

Directions

1. 1Cover the cranberries with warm water and bring to a gentle boil. The cranberries will start to break open.
2. 2Put the berries through a food mill; when all the cranberries have been crushed, wash the food mill boiling water.
3. 3Measure the amount of liquid resulted from the water and the cranberry puree. This will determine the amount of potato starch needed. For every cup of cranberry juice mixture, you need to use 1 teaspoon starch. Set aside 1 cup of juice to dissolve the starch.
4. 4Add sugar to taste. For a medium sweet pudding, use 1/2 cup sugar for 2 cups of fruit and juice mix.
5. 5Add cinnamon, cloves and sugar to the juice mix and bring to a gentle boil. Gentle heat is required to maintain the deep garnet color of the pudding.
6. 6Add the starch solution while vigorously stirring. Let it continue to boil.
7. 7The starch will change from a cloudy solution to a clear, deep garnet. As soon as the pudding has thickened and become clear, remove from the heat and let it cool.
8. 8The pudding can be served from a large bowl, or can be poured into individual serving dishes.