- 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
- For fresh berries: stem, wash and dry in collander. For frozen berries: thaw before using.
- For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed.
- For chunkier, process 4 cups, and chop the rest, blending with puree.
- Stir cornstarch in cold water until smooth.
- 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.
- Reduce heat and let simmer for 3 minutes, stirring constantly, until mixture starts to thicken.
- Remove from heat and stir in the lemon juice and vanilla.
- Pour into a serving bowl, or individual dessert bowls.
- Cover and chill in the refrigerator for 24 hours.
- This is traditionally garnished with a Vanilla Custard Sauce, but you may also use whipped cream, vanilla ice cream, or heavy cream.