Orange Cranberry Pudding


November 7, 2011

This orange cranberry pudding is easy to make, has a light creamy texture, and a fabulous flavor for an awesome vegan and paleo holiday dessert.

Orange Cranberry Pudding

This raw vegan orange cranberry pudding is quick, easy, and totally delicious. This healthy low-sugar dessert is a fantastic last-minute treat you can whip up in minutes.

The zesty notes of the lemon and cranberry are balanced with the warm notes of the spices. This orange cranberry pudding just screams fall, and the flavors strike a nice balance between tart, sweet, and spicy.

I love to serve this cranberry pudding warm straight out of the blender container. But, it’s also fantastic chilled. Either way, serve topped with orange zest.

I love this orange cranberry pudding so much I always keep frozen cranberries in the freezer so I can blend this up when I have holiday cravings.

 

Orange Cranberry Pudding

This orange cranberry pudding is easy to make, has a light creamy texture, and a fabulous flavor for an awesome vegan and paleo holiday dessert. 

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tess Masters

Ingredients

  • cup fresh orange juice
  • 2 cups fresh cranberries (or defrosted frozen)
  • 2 large avocados, pitted and peeled (or 3 small)
  • 1 tablespoon pure maple syrup, plus more to taste (See Notes for sugar-free)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced fresh ginger, plus more to taste
  • 1 teaspoon natural vanilla extract
  • teaspoon ground cinnamon, plus more to taste
  • 1/2 teaspoon  ground nutmeg, plus more to taste
  • 1/2 teaspoon  finely grated orange zest, plus more to taste
  • Pinch of Celtic sea salt

to garnish:

  • cashew cream (see notes for recipe)
  • finely grated orange zest

Instructions

  1. Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. (You may need to add a little bit more avocado.) Tweak the maple syrup, ginger, cinnamon, nutmeg, and orange zest to taste. Serve immediately warm out of the blender, or chill in the fridge to firm up.
  2. Serve with a dollop of cashew cream, and a sprinkle of orange zest. 

Recipe Notes

SUGAR-FREE OPTION:

Use 1 tablespoon Lakanto in place of the maple syrup

CREDIT:

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 16

  1. I love the fact that Tess uses avocados as the “butter” base. The texture of that alone is creamy and delectable for the mouth. Adding the ginger and nutmeg also give a little kick to it and as she says “a fall feeling”. Those spices always smell delightful as well as taste wonderful. Let this cranberry mousse be the first for your palate this Thanksgiving!! It could be a sensational side as part of your meal that will trigger joy in the faces of your guests!!

  2. WOW! This recipe was a HUGE SURPRISE!!!! I had no idea what to expect and was totally blown away by how delicious this was!!!!! The avocado gives this dessert a great texture – And the orange zest, ginger and spices make this an incredibly original winter treat!!!!!! Cranberries rock! I LOVE this and will definitely be making lots of it over the festive season!!!!!! Spicy, me likey!!!!!!!!!;)

  3. Being a big cranberry fan….This is amazing. The flavours are perfect together. I notice that cranberry has been a theme lately. Can’t wait to tuck into the other recipes.

  4. Thank you for the beautiful holiday recipe that uses avocados! We grow avocados on our family farm and love to post unusual recipes on our Facebook page. Today we’ll include a link to your post! Great idea!

    1. Hey Mimi
      You are living my DREAM!
      An avocado farm! I am in HEAVEN!
      Thanks for sharing this recipe today.
      I really appreciate it.
      Great to be connected 🙂

  5. This is a gorgeous recipe! I’m one of those folks with a love/hate relationship when it comes to cooking or un-cooking, nothing with more than 3 steps max and this is perfect! I’m going to make this for my Winter Solstice/Yule feast! You’re a marvel miss Tess 😉

  6. I love cranberries and this recipe makes them the star! There is just right amount of heat, sweet and tart. I liked eating it while it’s still a little warm from the blender. It is the holidays personified but amazing enough to eat year round for sure!

    1. Katie
      I haven’t tried to make this in a food processor.
      The taste would be the same, but you wouldn’t get the silky smooth consistency you can get with a high speed blender.
      However, I just got Breville Sous Chef food processor and that thing is AMAZING.
      So give it a go!
      Please let me know what the results are like.

  7. Hi Tess, I love this recipe for orange cranberry mousse! I just got some fresh cranberries at the farmers market and I will make your mousse this week. Thanks for sharing 🙂

  8. I thought eating raw just meant salads. Trying to eat healthier and was searching for some recipes. I love cranberries and ginger so thought I would give this a try. Really enjoyed the spiciness and how quick it was to put together. Excited to try more of your recipes. Thank you : }

    1. So glad you enjoyed this.
      Thanks for taking the time to share your experience.
      Can’t wait to hear what you think about some of the other recipes 🙂

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