Cranberries Make Love to Orange Juice

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 

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• 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

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