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  Tangerine Pudding


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INGREDIENTS
4 Tablespoons cornstarch
3 Tablespoons sugar
2 cups freshly-squeezed tangerine juice

DIRECTIONS
In a heavy-bottomed saucepan, combine cornstarch and sugar.
Add juice and whisk until completely smooth.
Place saucepan on medium heat and bring to a slow boil, whisking continuously.
Cook for about 2 minutes, until thickened and glossy.
Remove from heat. Pour into individual serving dishes.
Refrigerate until completely chilled and set up.
Serve cold.
Cover and refrigerate leftovers.

VARIATION: Orange juice may be substituted. Use freshly squeezed juice for best results.

Copyright © 2014 Stefanie Samara Hamblen