Egg-Free, Gluten-Free Cranberry Tapioca Cream

• 1 cup cranberries, fresh (frozen)
• 1 cup water
• 4 tablespoons honey or 4 tablespoons rice syrup or 4 tablespoons agave syrup
• 2 tablespoons tapioca (small pearls)
• 1 tablespoon rice flour
• 1 pinch salt
• 1 teaspoon vanilla
• 12 cup whipping cream

1. In a pot combine cranberries, water, honey or syrup, salt.
2. Bring to a boil and simmer for two or three minutes, then add tapioca pearls, reduce to lowest heat and cover the pot.
3. Let rest on low heat for 30 minutes.
4. Stir in vanilla.
5. Stir in the rice flour and bring again to a boil, stirring constantly.
6. Remove from heat, let stand for five minutes, then fill into a bowl.
7. Let cool completely and refrigerate until the pudding is set, about 2 hours.
8. Whip cream and fold whipped cream into cranberry pudding.
9. Fill into two small bowls or glasses and serve.
10. OR for more decorative serving: divide cranberry mixture between two glass bowls, drop half of the whipped cream onto each portion and swirl the cream into the cranberry pudding.

cranberries, water, honey, tapioca, rice flour, salt, vanilla, whipping cream

Taken from www.food.com/recipe/egg-free-gluten-free-cranberry-tapioca-cream-363096 (may not work)