Norwegian Berry Pudding

Combine raspberries, sugar, and cold water in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally.

Simmer the berry mixture for 5 minutes to allow the flavors to fully develop.

In a small bowl, whisk cornstarch with 3 tablespoons of cold water until completely smooth and lump-free. This creates a slurry.

Slowly pour the cornstarch slurry into the simmering berries while stirring continuously to prevent lumps from forming.

Continue stirring and cook for 2-3 minutes until the pudding thickens and becomes translucent.

Remove from heat and allow the pudding to cool slightly before serving, or refrigerate until completely chilled for a colder dessert.

Divide the berry pudding into serving bowls and serve at room temperature or chilled, as preferred.