Red-Fruit Puddings

Red-Fruit Puddings
Photo by John Kernick


  • 2 cups bottled wild lingonberry sauce or lingonberries (from two 14-ounces jars)
  • 2 (1/4-ounces) packages unflavored gelatin
  • ½ cup sugar
  • lightly sweetened whipped cream
  • 3 (12-ounces) packages unsweetened frozen raspberries, thawed
  • 1 cup bottled pomegranate juice

Pur&ée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids. Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonber...

View full recipe at Epicurious


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