Makes 4 to 6 servings
2 T cornstarch or 4 T flour
2 T sugar
2 T water
2 C fruit juice, heated
Make paste of cornstarch, sugar and water. Slowly stir in hot fruit juice. Cook over low heat, stirring constantly, for 3 to 5 minutes, or until mixture is clear and thick.
Serve cold, with or without whipped cream.
Growing up my Mother used to make Kram out of blackberries or chokecherries. She would always dilute the chokecherry juice a little or it would be too strong. That was my favorite. She never had an exact recipe. Just guestimated the amounts. I was so grateful to find this helpful recipe for help with that. Thank you for sharing. Carol K.
ReplyDeleteMy great-aunt Phemie used to make this from Welch's grape juice and serve it over white cake. A favorite from childhood!
ReplyDeleteThanks for the feedback. I'm heading to see Grandma this weekend and I'll tell her you all enjoyed the recipe!
ReplyDeleteCarol, my great grandma would make this. I am wondering, do you recall how your mother would juice the berries?
ReplyDeleteMy mother(born 1904) would make her cherry pies from Tart Cherries. She would drain the juice from the Tart Cherries and make the cherry Kram pudding using flour. We enjoyed that as well as the pies.
ReplyDeleteMy grandmother made it with pomegranates. It was delicious and tart, and served with homemade whipped cream. Mmmm!
ReplyDeleteMy grandmother made this & it was a favorite. I never knew exactly what it was but this recipe sounds just like it. Thanks so much for sharing. I remember my grandmother cooking a huge pot of Concord grapes a straining them. She would also thicken some of the juice to make a sauce to put on top of the dessert I’m excited to try this recipe this weekend ❤️
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