Orange Pudding

• 4 1/2 cups orange or tangerine juice, freshly squeezed
• 1/2 cup sugar
• 1/3 cup cornstarch
• 3 large oranges
• Seeds of 1 pomegranate
• To serve: 1 cup whipping or heavy cream, whipped

1. Bring the orange or tangerine juice to the boil with the sugar.
2. Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously.
3. Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.
4. Peel the oranges, taking care to remove all the white pith.
5. Cut each orange into thick slices and each slice into 4 pieces.
6. Remove the pips.
7. Let the orange mixture cool and pour into a glass serving bowl.
8. Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.
9. Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.

orange, sugar, cornstarch, oranges, pomegranate, whipping

Taken from www.epicurious.com/recipes/food/views/orange-pudding-355914 (may not work)