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Bring a traditional Lithuanian Christmas Eve treat to your table with this simple, vibrant Cranberry Kissel! Thick, fruity, and deliciously tart, this drink or dessert is made with just four ingredients and ready in no time. Perfect served hot or chilled with Kūčiukai biscuits or on its own!
Equipment
- Food processor or smoothie maker (optional)
- Large pan
- Fine sieve
- Spoon
Ingredients
- 250 g cranberries (fresh or frozen)
- 1.2 liter water
- 70 g white sugar
- 2 tbsp potato starch (or corn starch)
Instructions
- Blitz or mash cranberries into a coarse paste.
- Scoop the cranberry paste into a large pan and pour in the water.
- Heat gently over low heat until it starts to simmer.
- Add the sugar and stir until dissolved.
- Strain the cranberry mixture through a fine sieve into a clean pan, pressing down to extract all the juice.
- In a small cup, mix the potato starch with ½ cup of cold water, ensuring no lumps.
- Slowly pour the starch mixture into the hot cranberry liquid, stirring constantly.
- Cook gently over low heat until the kissel thickens and begins to bubble.
- Remove from heat and serve hot or cool to room temperature.
Notes
A Delicious Lithuanian Christmas Tradition
Thick, vibrant, and bursting with the tangy sweetness of cranberries, Cranberry Kissel (Spanguolių Kisielius) is a beloved festive treat across Lithuania and Eastern Europe! 
Whether served warm in a cup or chilled as a refreshing dessert, this stunning berry drink brings cozy Christmas Eve memories to life. Plus, it's incredibly simple to make — with just four easy ingredients (yes, including water)! 
And the best part? You can use fresh or frozen cranberries and still achieve mouthwatering results!
What Is Kissel? 
Kissel is a velvety, fruit-based traditional drink (or dessert!) cherished in Lithuanian households, especially during Christmas celebrations. Its silky smooth texture and brilliant colors reflect Lithuania’s deep-rooted love for nature and seasonal fruits. 
Although the origins of kissel reach far back into Baltic history, influences from Russian cuisine during the Soviet era also played a role in popularizing it across Eastern Europe.
At its heart, kissel is simple:
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Fruits (especially cranberries ) are simmered until they release their natural juices.
- The mixture is then gently thickened using potato starch (or corn starch).
Lithuanian Tradition: Cranberry Kissel on Christmas Eve 
For Lithuanian families, Cranberry Kissel is a must-have during the sacred Christmas Eve dinner (Kūčios). Since the early 20th century, when sugar was still a luxury, this ruby-red drink symbolized both celebration and protection — cranberries were believed to ward off enemies and negative energies. 
Growing up in Lithuania for 19 years, no Christmas Eve ever passed without a bowl or cup of homemade Cranberry Kissel at our table. While today many buy powdered mixes, nothing compares to making authentic Cranberry Kissel from scratch — it's pure, traditional magic! 
Ingredients & Substitutions 
You only need 3 simple ingredients + water to make this heartwarming drink:
- Cranberries: Fresh or frozen both work beautifully.
- Sugar: Use white granulated or caster sugar. Avoid brown sugar, as it changes the color!
- Potato starch: Or replace with corn starch if needed.
Variations 
- Thickness: Prefer a spoonable jelly? Add more starch. Like it more drinkable? Use a bit less.
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Different fruits: Try cherries , strawberries , bilberries , or raspberries.
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Spice it up: For extra warmth, add a pinch of nutmeg, a few cloves, a dash of cinnamon, or crushed cardamom pods.
How to Make Cranberry Kissel (Step-by-Step) 
1. Prepare the cranberries:
- Blitz cranberries in a food processor or a strong blender until they turn into a coarse paste.
- No processor? Mash thawed cranberries with a potato masher instead.
- Scoop the paste into a large pan.
- Add water and gently bring to a simmer over low heat.
- Stir in the sugar until dissolved.
- Pour the hot cranberry mixture through a fine sieve into a clean pan.
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Press the berries firmly with the back of a spoon to extract all that beautiful juice!
- In a small cup, mix the potato starch with half a cup of cold water (no lumps!).
- Slowly pour the slurry into the hot cranberry liquid, stirring constantly.
- Keep stirring over low heat until the kissel thickens and starts bubbling slightly.
- Remove from heat.
How to Serve Cranberry Kissel 
Kissel can be enjoyed hot, straight from the pan, or cooled to room temperature.
Pro tip: As it cools, kissel may form a skin on top. To avoid it, sprinkle a little sugar over the surface while cooling, or simply skim it off before serving.
During Christmas, it's traditionally paired with Kūčiukai — crunchy Lithuanian Christmas Eve biscuits. However, it's just as delightful served solo as a cozy drink or even as a light dessert! 
Equipment Needed 
- Food Processor or Smoothie Maker (optional)
- Large Pan
- Fine Sieve
Ingredients 
- 250 g cranberries (fresh or frozen)
- 1.2 liters water
- 70 g white sugar
- 2 tablespoons potato starch (or corn starch)
Recipe Card 
1. Blitz or mash cranberries into a coarse paste.2. Simmer with water, then stir in sugar until dissolved.
3. Strain through a fine sieve into a clean pan.
4. Mix starch with cold water separately.
5. Slowly stir the starch slurry into the cranberry water over low heat.
6. Let it thicken and bubble gently, then remove from heat.
7. Serve warm or cool and enjoy!
Bring a taste of authentic Lithuanian tradition to your table with this easy and unforgettable Cranberry Kissel recipe!
With its golden caramelized crust and signature squeak,…
This Cranberry Kissel sounds divine! Four ingredients?! I’m sold. I’ll definitely try it this Christmas. To add a personal touch, I’d infuse the water with a cinnamon stick and a few cloves for extra warmth and festive spice before adding the cranberries. Can’t wait!