Cranberry Pudding – Recipe

Cranberry Pudding Recipe

This pudding recipe will yield about five 3 oz servings. Keep in mind that a typical store-bought pudding is about 3.5 ounces (99 grams). I prefer to serve these in 2.25 ounce shot glasses for a light desert. Serving smaller portions allows you to offer a few varieties of puddings and even layer a few.

The Shopping List

1 cup of cranberry juice
1 cup of milk
1/2 cup of condensed milk or cream
1/2 cup of sugar if cream is used (versus condense milk)
3 tablespoons of cornstarch

The Preparation

Combine with a whisk, place in a sauce pan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five to seven minutes. The mixture should not be allowed to boil. Remove from heat and place in the fridge to cool.