Red Fruit Puddings

Ligonberries aren't that common in the US, but they are good. Very tart and tangy, but without the bite of unsweetened cranberries. I'm not a fan of 'sweet' believe it or not, I enjoy tart or savory for my desserts. This certainly fills into the tart category.

Red Fruit Puddings

3 (12-ounces) packages unsweetened frozen raspberries, thawed
2 (1/4-ounces) packages unflavored gelatin
1 cup bottled pomegranate juice
2 cups jarred lingonberries
1/2 cup sugar

Purée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.

Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberries and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purée.

Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set (roughly 3 hours).