From the Native American tradition in Oklahoma, this sweet begins with sun-dried berries or fruit. Served warm it's spooned over pancakes or biscuits. If chilled it firms up to make a pudding.
2 cups dried fruit (raisins, cranberries, snipped apricots, etc.)
2 cups water
2 tablespoons cornstarch
3 tablespoons water
Sweetener to taste (sugar, honey, sugar substitute, etc.)
Bring dried fruit and water to a low boil. Stir cornstarch and water until smooth and stir into the fruit to thicken. Sweeten to taste.
Cook's note: depending on the type of fruit, you might add a little cinnamon or A drop of flavoring. To serve cold in pudding dishes, stir in a teaspoon of butter while it's still hot, then pour into dishes and cool.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com