Crangeberry Puddin

Cranberries Make Love to Orange Juice

I initially kept the cranberries whole after cooking, but the skins were too chewy, so I pureed and reheated before pouring back into the serving bowl

I found a hidden bag of frozen cranberries in the midst of the pandemic. After a few what-ifs I put together this shockingly delicious pudding that also acts as cranberry sauce on the dinner plate.

INGREDIENTS:

  • cornstarch – 2 TBS or tapioca flour
  • agar-agar – 1/2 tsp
  • salt – 1/4 tsp
  • sugar – 2 TBS 

  • Whole cranberries – 2 cups, fresh or frozen
  • Orange juice – 1 cup
  • Maple syrup – 4 TBS
  • Half n half – 1/2 cup [or thick milk substitute]
  • Vanilla

INSTRUCTIONS:

  • Combine the cranberries and orange juice in a blender and puree
  • In a pot off heat, combine the dry ingredients: cornstarch, agar-agar, salt, and sugar
  • Add in a quarter cup of the blended juice while stirring to dissolve the ingredients
  • Add in the rest of the juice, syrup, half n half and bring to a simmer over medium-low heat, stirring occasionally
  • Simmer one minute
  • Off heat add the vanilla and vodka [if using]
  • Pour into a serving bowl or individual dishes and allow to cool
  • Refrigerate for at least 4 hours

ADD INS: Wild blueberries, candied ginger, tapioca pearls

The full Monty: tapioca pearls, dried wild blueberries, and diced candied ginger. Stirred in 30 minutes after pudding came off heat

OPTIONALS: Vodka 3 TBS. – off heat [Cape Cod Cocktail]

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