They come together with almost no effort, but the flavor tastes like you packed something special. Citrus-Cranberry Trail Pudding Cups hit that sweet spot when you want a real dessert at camp without firing up a stove or hauling a fragile treat down the trail.
Mix them ahead at home, or stir the pudding at camp with cold water if you’re keeping things ultralight, then portion into small jars or lidded cups that slide easily into a bear can, daypack, or cooler corner. Bright orange zest and juice keep the pudding tasting fresh, while cranberries add a tart pop that cuts through rich, creamy bites after a long climb.
For travel, I tuck the cups inside a zip-top bag with a folded bandana for a little padding and leak insurance. They’re great pulled out at a windy overlook or while dinner’s simmering, and cleanup stays easy: eat straight from the container, wipe the rim, and move on before the light drops.
Citrus-Cranberry Trail Pudding Cups
Equipment
- 2 small jars or cups
- Spoon
Ingredients
- 1 package vanilla instant pudding mix 1.5 oz (half box)
- 1 cup cold water
- 1/3 cup dried cranberries
- 2 tablespoons orange juice concentrate thawed
- 1/2 teaspoon orange zest
Instructions
- In a jar or bowl, whisk pudding mix and cold water for 1 minute until thickened.
- Stir in cranberries, orange juice concentrate, and orange zest.
- Divide between two cups. Chill in cooler or stream for 5 minutes before serving.
- Stir well before eating.