Ingredients

• 6 cups fresh or frozen, unsweetened berries (raspberries, strawberries, red currants, or a combination of these)
• 1/2 cup sugar
• 2 tbsp. cornstarch
• 1/4 cup cold water
• 1 tbsp. fresh lemon juice
• 1 tsp. vanilla extract

Directions

1. For fresh berries: stem, wash and dry in collander.  For frozen berries: thaw before using.
2. For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed.
3. For chunkier, process 4 cups, and chop the rest, blending with puree.
4. Stir cornstarch in cold water until smooth.
5. Combine berries and sugar in non-stick saucepan.  Bring to a boil over medium heat, stirring constantly.  Stir cornstarch mixture again, then add into the berry mixture gradually, while still stirring.
6. Reduce heat and let simmer for 3 minutes, stirring constantly, until mixture starts to thicken.
7. Remove from heat and stir in the lemon juice and vanilla.
8. Pour into a serving bowl, or individual dessert bowls.
9. Cover and chill in the refrigerator for 24 hours.
10. This is traditionally garnished with a Vanilla Custard Sauce, but you may also use whipped cream, vanilla ice cream, or heavy cream.