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I think  desserts of years gone by, have largely been forgotten by todays families.  So many people think tapioca pudding is what you make with tapioca: and this is very true. However, thee are so many fruit based tapiocas that can be made easily. Today I made Cranberry Tapioca.

For this recipe last night I put 1/2 cup small pearl tapioca into a 4 cup measure and filled 1/2 way with water, to soak overnight. You can use minute tapioca but I prefer the regular pearl tapioca (you just have to plan ahead as it take overnight or at least 8 hour soaking)

Fresh Cranberry Tapioca

1  -12 oz bag  Cranberries

2  1/2 cups water

1 1/2 cups sugar

Tapioca 1/2 cup small pearl (dry) soaked over night, place all in a sauce pan and bring to a boil, simmer while the cranberries pop, simmer until the tapioca turns clear. Remove from heat and pour into a heat proof dish, let cool (tapioca thickens as it cools) the place in the refrigerator and chill.

You should stir once in a while as it is cooling as the tapioca will settle to the bottom and then stir well before serving the mixture will be thick.

Server on its own, with some pound cake, or with some whipped cream.

Note: So many fresh fruits can be used to make fruit tapioca, even grape juice. It is delicious and easy.