Prep 20 mins
Cook 1 hr 15 mins
A delicous and healthy fruit pudding that is easy to make. My grandmother passed this recipe to me over 60 years ago, however, I made some adjustments to the recipe. Grandmother made this pudding from the dried fruit that she prepared when the fruit was in season.
- 1 cup water
- 1 cup dried cranberries
- 12 cups water
- 1 cup dried apricot, quartered
- 2 cups dried prunes, pitted
- 1 cup golden seedless raisins
- 1 cup dried apple
- 1 cup dried pear
- 1 cup dried peach
- 1 cup dried, pitted dates
- 2 cups granulated sugar
- 1⁄4 cup all-purpose flour
- 1⁄4 cup whole wheat flour
- In a medium size saucepan, add 1 cup of water and cranberries and cook until tender; mash and set aside.
- In a large cooking pot, add 12 cups of water, apricots, prunes, raisins, apples, pears, peaches, dates; bring to boil, then reduce heat to simmer, cover and cook for 1 hour or until all fruit is soft; stirring occasionally.
- Add sugar and mashed cranberries and cook for 5 minutes.
- Remove 1 cup of liquid from cooked fruit and stir in all-purpose and whole wheat flour to form a smooth, thin paste.
- Add flour paste to cooking pot and stir until well blended.
- Reduce heat to low and continue cooking for another 10 minutes, stirring frequently so the fruit does not settle to the bottom of the pot.
- Remove from heat and let cool before serving.
- Serve fruit pudding as is.
- If desired, you can serve with ice-cream or whipping cream.
I would like to know how long can you keep this pudding, I know that there are many fruit cakes that last for months.