Orange Pudding

Orange Pudding
Photo by Cookbook cover image courtesy of Random House


  • 1 pomegranate
  • 1/3 cup cornstarch
  • ½ cup sugar
  • 4 ½ cups orange or tangerine juice, freshly squeezed
  • 1 cup whipping or heavy cream
  • 3 large oranges

Bring the orange or tangerine juice to the boil with the sugar. Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously. Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes. Peel the oranges, ...

View full recipe at Epicurious


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