4 c. Juneberries, fresh or frozen
1 c. water
1 c. sugar
1 tsp. orange rind
2 tbsp. cornstarch
1 tsp. cinnamon

Boil until thick and clear. Serve as pudding with cream or hot on waffle or pancakes.

Note: If you use frozen berries, start cooking them while still frozen. If you let them thaw, they will be hard.