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Tangelo-Tangerine Pudding

(recipe, Deborah Madison)

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This recipe is from my book, Seasonal Fruit Desserts.


  1. 1 heaping teaspoon finely grated tangerine zest
  2. 1 Tbsp. sugar
  3. 3 Tbsp. organic cornstarch
  4. 2 cups freshly squeezed juice from 10 to 12 tangerines or mixed citrus
  5. A tiny pinch of salt
  6. 1 tsp. orange-flower water
  7. Stevia, simple syrup, or agave nectar, to taste
  8. 1 Tbsp. butter (optional)


  1. Smash the tangerine zest with the sugar to moisten the sugar with the fruit’s aromatic oils. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.
  2. Bring the mixture to a boil and cook, stirring, until the juice has thickened, after just a few minutes. Cook one minute more, then turn off the heat and whisk in the butter and orange-flower water. Taste, and if extra sweetener is needed, add a few drops stevia, simple syrup, or agave nectar.
  3. Divide among juice glasses and refrigerate until set, about 2 hours.
  4. If you’re not counting calories too carefully, serve with a dollop of whipped cream and any crisp or crunchy accompaniment: a piece of chocolate bark, some toasted nuts, or a cookie.