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Wednesday, July 27, 2016

Janet Groene's Berry Gravy

       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  

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