Cranberry Pudding

This Estonian Cranberry Pudding is known locally as Mannavaht for a Baltic take on cranberries. The traditional dessert showcases the vibrant flavors of tart cranberries in a comforting pudding that is best served cold.

Ingredients and substitutions for Estonian Cranberry Pudding

• Sugar: The best sugar here is superfine or caster which helps dissolve into pudding.
• Semolina: Fine semolina was used here with most versions of this recipe appearing to use the same ingredient to create the smooth pudding.
• Cranberry juice: The higher quality cranberry juice you can purchase is better here to balance out the sweetness with it’s tart flavor.
• Vanilla extract: Pure vanilla extract helps give the pudding depth of flavor here.
• Lemon: Verna lemons were most easy to source for this recipe, but honestly, any lemon you have on hand works. You will want the skin to be as blemish free as possible for the zest.

See recipe card for quantities.

How to make Estonian Cranberry Pudding:

Step 1: Heat: The cranberry juice, sugar and lemon zest to a light simmer.

Step 2: Pour and stir: Pour in the semolina and stir until it’s thickened and smooth, this will be a real arm workout!

Step 3: Vanilla time: Stir in the extract.

Step 4: Pour and chill: Pour into serving bowls and cool before chilling completely.

Step 5: Serve up: Get the spoons ready and dig in!

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Estonian Cranberry Pudding

Sylvie Taylor

This traditional Estonian Cranberry Pudding dessert showcases the vibrant flavors of tart cranberries in a comforting pudding that is best served cold.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Chill time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Puddings

Cuisine Estonian

Servings 4

Calories 325 kcal

Ingredients

  

1x2x3x

• 1 liter / 4 cups cranberry juice
• 4 grams / 2 teaspoons lemon zest 1 medium lemon, finely chopped
• 100 grams / ½ cup superfine/caster sugar
• 176 grams / 1 cup fine semolina
• 1 teaspoon vanilla extract

Instructions

 

• Pour the cranberry juice and sugar into a saucepan and add in the lemon zest.
• Place on medium heat until it comes until it reaches a light simmer.
• Whisk in the semolina until the mixture resembles the thickness of Greek yogurt and is smooth, not grainy, approximately 20 minutes.
• Remove from the heat and stir in the vanilla extract.
• Pour into your serving bowls, smooth out and allow to cool fully.
• Refrigerate for 1 hour.
• Serve up and enjoy!

Notes

• Cranberry juice: The higher quality cranberry juice you can purchase is better here to balance out the sweetness with it’s tart flavor.
• Semolina: Fine semolina was used here with most versions of this recipe appearing to use the same ingredient to create the smooth pudding.

Adapted from atozworldfood.com

Nutrition

Calories: 325kcal

Keyword pudding

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