When seeds bloat out, pour out water and grind seeds with sugar through meat-chopper several times. Then add cold boiled water and mix. It could be with poppy-seeds mixed in or without ones. That will be the time when the cranberries begin to break open. Set aside 1 cup of juice to dissolve the starch.
Gentle heat is required to maintain the deep garnet color of the pudding.
Stirring constantly the starch will change from a cloudy solution to a clear, deep garnet. As soon as the pudding has thickened and become clear, remove from the heat and let it cool. Commercially available cranberry juice can also be used to make this pudding. Same proportion of starch, but sugar amount will have to be reduced as commercially available cranberry juice is quite sweet. Also addition of cinnamon and cloves will enhance the cranberry flavor.