Directions:
- 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.
- Cover, turn the heat to low & cook for another 45 to 60 minutes or until mixture is thickened & has a glossy appearance.
- Stir in the corn syrup.
- Dissolve cornstarch in the 2 tablespoons of cold water & add this to the pudding.
- Brink to boiling point again & cook 5 minutes longer, stirring constantly.
- Pour into a serving dish & cover while cooling to keep a skin from forming on the top.
- Sprinkle the surface with sugar before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.79 Kcal (1268 kJ) | ||
| Calories from fat | 5.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Sodium | 60.41mg | 3% | |
| Potassium | 331.87mg | 7% | |
| Total Carbs | 73.7g | 25% | |
| Sugars | 48.62g | 194% | |
| Dietary Fiber | 7.72g | 31% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 1.6mg | 9% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.79 Kcal (401 kJ) | ||
| Calories from fat | 1.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 1% | |
|---|---|---|---|
| Sodium | 19.11mg | 3% | |
| Potassium | 104.99mg | 7% | |
| Total Carbs | 23.32g | 25% | |
| Sugars | 15.38g | 194% | |
| Dietary Fiber | 2.44g | 31% | |
| Protein | 1.62g | 10% | |
| Vitamin C | 3.6mg | 19% | |
| Iron | 0.5mg | 9% | |
| Calcium | 11.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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