Cranberry-Lemon Pudding

By Frank P. MelodiaPublished: Oct 1, 2012

Yields:

4 serving(s)

Tart lemons and cranberries are reduced in sugar for a surprising layer within this white chocolate pudding. Impress guests or just pamper yourself by topping it with sugar-coated cranberries and candied lemon peel.

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Directions

1. Step 1Make White Chocolate Pudding.
2. Step 2While pudding chills, bring cranberries, sugar, and water to a boil in a saucepan (reserve 12 cranberries for garnish). Boil until cranberries burst and liquid reduces, 5 minutes.
3. Step 3Toss reserved cranberries in sugar to coat. Remove sauce from heat and stir in lemon zest and lemon juice; cool until thickened.
4. Step 4Layer pudding and cranberry sauce in each of 4 glasses. Garnish with sugared cranberries and lemon peel.