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Cranberry Pudding

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1 pound cranberries
2 cups water
1 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons orange juice
1 pint heavy cream


Prepare this recipe early in the day or one day prior to serving. In a 2-quart saucepan, combine cranberries, water and sugar. Simmer until the cranberries pop, approximately 15-minutes. Put cranberries through a food mill or food processor to puree. If desired, strain through a fine sieve to remove seeds.

Return the cranberry puree to the saucepan. Mix cornstarch and orange juice together and add to the cranberry puree. Cook the mixture over low heat, stirring frequently for about 5-minutes, or until noticeably thickened. Serve the pudding chilled, with heavy cream poured over the top.

Presentation: The heavy cream can be poured around a heaping bowl of cranberry pudding to form a ring. Top with a sprig of parsley and two un-cooked cranberries, or plastic holly, if desired. Guests can then serve their individual mixture of cream and cranberry to their desired tastes.

Served 6 to 8

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