Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the cranberries briskly in water until the skins burst. | 2. edited: **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.**. | 3. Press the cooked berries through a sieve. (I think you could use an immersion blender here, unless you don't want any skins.). | 4. Return the puree/juice to the cooking pot and add sugar. | 5. Mix 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. | 6. Pour the thickened puree into a pretty bowl or dishes and serve chilled with whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry	1	lb		208.6527	54.2951	2.0865	0.5897
water	1 3/4	3/4		0.0	0.0	0.0	0.0
sugar	1/2 - 1	cup	granulated	0.0	0.0	0.0	0.0
potato flour	1/4	cup		142.8	33.24	2.76	0.136

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.