Cranberry Tapioca Pudding
For our Solstice supper tomorrow night I am planning something fairly light as we usually have feasts on this night. For dessert I have selected the following, it will undergo some alterations, subbing brown rice syrup or barley malt syrup for the sugar. I’ll have to adjust the water. Here’s hoping it comes out!
Cranberry Tapioca Pudding
2 tbl quick-cooking tapioca
1 1/2 cup water
2 cup fresh cranberries
1/2 tsp pure orange extract
1/2 cup sugar
Combine tapioca and water in a saucepan; let stand 5 minutes.
Bring to a boil and simmer 3 minutes, stirring frequently.
Add cranberries and cook until all berries have popped, then remove from heat.
Add orange extract and sugar and mix well.
Allow to cool before putting in refrigerator. Chill thoroughly.
This recipe yields 4 (1/2 cup) servings.
