Rodgrot (Red Berry Pudding)

Yield: about 8 servings

1 pound fresh or frozen unsweetened raspberries, strawberries or boysenberries
4 cups water
1/3 cup cornstarch
1 cup sugar (reduce the amount if the berries are sweetened)
Pinch of salt
1 cup whipping cream

Combine the berries and water in a medium saucepan and bring to a boil, then simmer over low heat for 5 minutes.

Place a sieve over a medium bowl, pour berry mixture into sieve, press with the back of a spoon to remove as much pulp as possible. Discard the seeds. Measure the juice and pulp. If necessary, add water to make 5 cups.

In a small bowl combine cornstarch with 2/3 cup of juice (the juice should not be hot), making a thin paste. Pour remaining juice and pulp into saucepan, bring to a boil over medium heat, stirring occasionally.

Stir in sugar, salt and cornstarch paste. Stirring vigorously with a wooden spoon to keep pudding smooth, cook until thickened.

Cover pan, set aside to cool 20 to 30 minutes. Pour cooled pudding into a serving bowl.

Serve immediately or cover bowl with plastic wrap and refrigerate until served. Pour whipping cream into a small pitcher. Serve pudding warm or cold, with cream.