👨‍🍳 作り方

1. 1

   Rinse cranberries and place them in a saucepan with water. Bring to a boil and simmer for about 10-15 minutes, until cranberries have burst.

   ⏱️ 15 minutes
2. 2

   Strain the cranberry liquid through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract as much liquid as possible. Discard the solids.

   💡 プロのコツ: For a smoother porridge, you can press the solids through a cheesecloth.
3. 3

   Add sugar and vanilla sugar (if using) to the cranberry liquid and bring to a gentle boil.

   💡 プロのコツ: Adjust sugar quantity based on your preference for tartness.
4. 4

   Gradually whisk in the semolina, stirring constantly to prevent lumps. Cook for about 5-7 minutes, stirring, until the porridge thickens.

   ⏱️ 7 minutes
5. 5

   Remove from heat and let cool slightly. Then, whip the porridge vigorously with a whisk or an electric mixer until it becomes light, airy, and pale pink.

   💡 プロのコツ: Whipping is crucial for the characteristic texture of vispipuuro.
6. 6

   Serve warm or chilled, typically with milk or cream.