A Wealth of Health

Black Currant Pudding

Serves 6


  • 1 Cup
  • 1/4 Cup
    CurrantC™ Black Currant Nectar
  • 2 Cups
    frozen CurrantC™ Black Currants, thawed
  • 2 Cups
  • 1 1/2 Cup
    strawberry jelly
  • 1/4 Cup
  • 1/2 Teaspoon
    vanilla extract
  • 2 1/2 Tablespoons
    arrowroot, dissolved in 2 tablespoons cold water
  • 2 Cups
    strawberries, hulled, then quartered if large


  1. Stir together water, CurrantC™ Black Currant Nectar, 1 1/4 cups Black Currants, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan.

  2. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.

  3. Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil).

  4. Remove from heat and stir in strawberries and remaining blackberries and raspberries.

  5. Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.