LET’S COOK LITHUANIAN
\nwith Dana Sili\u016bnas<\/p>\n
Cranberries have always been popular in Lithuania in autumn. The shinny little red berries are not only attractive, they are suited for many delicious recipes.\u00a0 If frozen, they can be kept up to one year.<\/p>\n
CRANBERRY\u00a0 SALAD<\/strong> 1 pkg. fresh cranberries PEAR & CRANBERRY BREAD\u00a0 PUDDING<\/strong> 8 cups day-old bread, cubed UPSIDE-DOWN\u00a0 CRANBERRY CAKE<\/strong> Topping: Cake: CRANBERRY-FRUIT\u00a0 RELISH<\/strong> 2 cups fresh cranberries CRANBERRY\u00a0 DESSERT<\/strong> 2 cups fresh cranberries LET’S COOK LITHUANIAN with Dana Sili\u016bnas Cranberries have always been popular in Lithuania in autumn. The shinny little red berries are not only attractive, they are suited for many delicious recipes.\u00a0 If frozen, they can be kept up to one year. CRANBERRY\u00a0 SALAD Spanguoli\u0173\u00a0 mi\u0161rain\u0117 1 pkg. fresh cranberries 4 sticks celery 2 oranges 2 …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-2872","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2872","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=2872"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2872\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSpanguoli\u0173\u00a0 mi\u0161rain\u0117<\/em><\/p>\n
\n4 sticks celery
\n2 oranges
\n2 apples
\n1 cup sugar
\n2 pkgs. cherry jello
\nGrind\u00a0 apples,\u00a0 celery,\u00a0 cranberries\u00a0 in blender. Drain well. Dissolve cherry jello in\u00a0 1\u00a0 cup\u00a0 boiling\u00a0 water.\u00a0 Dissolve\u00a0 sugar in\u00a0 jello.\u00a0 Chop\u00a0 oranges,\u00a0 measure\u00a0 juice. Add only\u00a0 1\u00a0 cup juice to jello.\u00a0 Combine fruits\u00a0 with\u00a0 gelatin.\u00a0 Makes\u00a0 9x13x2\u00a0 inch mold or can be divided into smaller dec\u00adorative\u00a0 molds.\u00a0 Refrigerate\u00a0 overnight.<\/p>\n
\nKriau\u0161i\u0173, spanguoli\u0173 ir duonos pudingas<\/em><\/p>\n
\n8 cups pears, canned or fresh
\npoached, cubed
\n1 1\/2 cups sugar
\n4 ounces dried cranberries
\n8 whole large eggs
\n12 large egg yolks
\n1\/2 cup rum, optional
\n2 Tbsps. vanilla
\n2 cups half-and-half
\n1 tsp. cinnamon
\n1\/2 tsp. ginger
\n1\/2 tsp. nutmeg
\nCaramel\u00a0 sauce:
\n1\/4 cup sugar
\n10 ounces heavy cream
\n1 1\/2 ounces unsalted butter
\nFor\u00a0 the\u00a0 bread\u00a0 pudding,\u00a0 place\u00a0 bread, pears, and cranberries together in a bowl and\u00a0 toss.\u00a0 Heat\u00a0 half-and-half,\u00a0 sugar\u00a0 and spices\u00a0 until\u00a0 sugar\u00a0 has\u00a0 dissolved.\u00a0 Place whole\u00a0 eggs,\u00a0 yolks\u00a0 and vanilla\u00a0 in\u00a0 a sepa\u00adrate bowl. Temper egg mixture. Mix and pour\u00a0 over\u00a0 bread.\u00a0 Allow\u00a0 to\u00a0 soak\u00a0 at\u00a0 least 30\u00a0 minutes.\u00a0 Pour\u00a0 into\u00a0 molds\u00a0 or\u00a0 loaf pans.\u00a0 Bake in\u00a0 a 350\u00b0\u00a0 oven\u00a0 for 20\u00a0 to\u00a0 30 minutes\u00a0 for\u00a0 an\u00a0 individual\u00a0 mold\u00a0 or\u00a0 40 to\u00a0 50\u00a0 minutes\u00a0 for\u00a0 loaf pans.\u00a0 Serves\u00a0 10 to\u00a0 14. For the sauce, place sugar in small sauce pan.\u00a0 Cover with just enough wa\u00adter\u00a0 to\u00a0 wet\u00a0 sugar.\u00a0 Cook\u00a0 until\u00a0 sugar\u00a0 be\u00ad comes\u00a0 amber\u00a0 colored.\u00a0 Remove\u00a0 from heat.\u00a0 Whisk in butter.\u00a0 Whisk in cream. Add\u00a0 slowly\u00a0 as\u00a0 cream\u00a0 can\u00a0 splatter.\u00a0 Per\u00admit to cool and strain.\u00a0 Drizzle on bread pudding.<\/p>\n
\nApverstas spanguoli\u0173\u00a0 pyragas<\/em><\/p>\n
\n1 stick (1\/2 cup) unsalted butter
\n1 1\/2 cups sugar
\n2 Tbsps.\u00a0 water
\n1 tsp. cinnamon
\n4 cups fresh cranberries, rinsed<\/p>\n
\n1\/2 cups flour
\n1\/2 tsp. each: baking soda, salt
\n6 Tbsps. unsalted butter, softened
\n1\/2 cup each: granulated sugar, packed
\nlight brown sugar
\n2 large eggs
\n3A cup sour cream
\n1 tsp. vanilla extract
\nHeat oven to 350\u00b0. Generously grease 9-inch\u00a0 spring form\u00a0 pan;\u00a0 wrap\u00a0 outside with foil.\u00a0 Set aside\u00a0 on\u00a0 a baking sheet. For\u00a0 topping:\u00a0 Melt\u00a0 butter\u00a0 in\u00a0 medium saucepan.\u00a0 Add\u00a0 sugar,\u00a0 water\u00a0 and\u00a0 cinna\u00admon. Cook, stirring until sugar dissolves, about 3 minutes. Stir in cranberries. Pour into\u00a0 pan\u00a0 and spread evenly.\u00a0 Set aside. For cake: Sift flower, baking soda and salt in small bowl. Set aside.\u00a0 Beat butter and sugars with mixer on medium speed until smooth and fluffy, about 1\u00a0 minute. Add eggs,\u00a0 one at a time,\u00a0 mixing well after each addition.\u00a0 Reduce to low speed, add half of the flour mixture.\u00a0 Mix until combined. Add sour cream and vanilla. Mix\u00a0 until\u00a0 combined.\u00a0 Add\u00a0 remaining flour mixture. Mix until smooth. Trans\u00ad fer batter\u00a0 to\u00a0 pan.\u00a0 Spread\u00a0 evenly. Bake\u00a0 until\u00a0 golden\u00a0 brown,\u00a0 edges\u00a0 are just\u00a0 beginning\u00a0 to\u00a0 pull\u00a0 away\u00a0 from\u00a0 sides and\u00a0 toothpick\u00a0 comes\u00a0 out\u00a0 clean,\u00a0 about 45\u00a0 to\u00a0 50\u00a0 minutes.\u00a0 Cool\u00a0 on\u00a0 rack for\u00a0 10 minutes. Run knife around edge to loos\u00ad en cake.\u00a0 Invert onto plate.\u00a0 Remove foil, ring and pan bottom.\u00a0 Replace any cranberries that have fallen out. Can be made up\u00a0 to\u00a0 2\u00a0 days\u00a0 ahead\u00a0 and\u00a0 kept\u00a0 at\u00a0 room temperature,\u00a0 covered\u00a0 airtight.<\/p>\n
\nSpanguoli\u0173-vaisi\u0173\u00a0 skan\u0117stas<\/em><\/p>\n
\n1 medium apple, peeled and chopped
\n1\/4 cup raisins
\n1\/4 – 1\/2 cup orange juice
\n1 Tbsp. sugar
\n8 oz. can crushed pineapple in own
\njuice, undrained
\n1 medium orange, cut into sections,or a small can of Mandarin oranges
\nIn\u00a0 medium\u00a0 saucepan\u00a0 combine\u00a0 cran\u00adberries,\u00a0 apple,\u00a0 raisins,\u00a0 orange juice\u00a0 and sugar.\u00a0 Bring\u00a0 to\u00a0 a\u00a0 boil.\u00a0 Cover\u00a0 and\u00a0 sim\u00admer 20 minutes until cranberries pop. Remove from heat. Stir in crushed pine\u00ad apple\u00a0 and\u00a0 orange\u00a0 sections.\u00a0 Chill.\u00a0 (Can be\u00a0 made\u00a0 ahead.\u00a0 Cover\u00a0 and\u00a0 refrigerate up to 48\u00a0 hours.)\u00a0 Makes 4\u00a0 cups.<\/p>\n
\nSpanguoli\u0173\u00a0 kisielius<\/em><\/p>\n
\n5 cups water
\n1 cup water
\n2 Tbsps. potato starch
\nWash cranberries and boil in water (for about 7 minutes). Strain boiled cranber\u00adries\u00a0 through\u00a0 sieve.\u00a0 Add\u00a0 sugar\u00a0 to\u00a0 juice. Dissolve\u00a0 starch\u00a0 in\u00a0 2\u00a0 tsp s.\u00a0 of water\u00a0 and pour into cranberry juice while mixing. Boil another 3\u00a0 minutes.\u00a0 Pour into indi\u00advidual bowls. Let cool before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"