1. In a 2-quart saucepan, combine cranberry juice, 2 cups of water, sugar, salt & rye flour, then bring to a boil & cook, stirring constantly, for 10 minutes. 2. Cover, turn the heat to low & cook for another 45 to 60 minutes or until mixture is thickened & has a glossy appearance. 3. Stir in the corn syrup. 4. Dissolve cornstarch in the 2 tablespoons of cold water & add this to the pudding. 5. Brink to boiling point again & cook 5 minutes longer, stirring constantly. 6. Pour into a serving dish & cover while cooling to keep a skin from forming on the top. 7. Sprinkle the surface with sugar before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
