This pudding is a fluffy marshmallow-like concoction sure to both please and mystify those who consume it. It can be served alone, or like we prefer, with a heavy dose of cranberry maple sauce. The sauce is also a delight paired with other desserts or drizzled over roasted squash, venison or fowl.
6 (1/2 cup) servings pudding and 1 cup sauce
PUDDING – In a medium-sized saucepan, bring cranberry juice and syrup to a boil over medium heat. Gradually add cream of wheat, stirring constantly. Reduce heat to low and cook, stirring constantly, for 10 minutes longer. Transfer to a large mixing bowl and beat for 10 minutes, until pudding has tripled in volume. Serve warm or chilled. Top with cranberry maple sauce, if desired.
SAUCE – In a saucepan, combine cranberries, maple syrup and water and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, for about 10-15 minutes, until berries have burst and sauce has thickened. Stir in spicebush berry or allspice, if desired. Cool and serve at room temperature. Sauce is best when made several hours in advance, so that flavors blend nicely.
