What is a recipe from colonial Rhode Island?

Ingredients:

* 1 cup fresh cranberries

* 1 cup sugar

* 1 tablespoon flour

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/4 teaspoon salt

* 1/2 cup water

* 1 tablespoon cornstarch

* 2 tablespoons cold water

* 1 tablespoon butter, divided

Instructions:

1. In a medium saucepan, combine the cranberries, sugar, flour, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the cranberries have softened.

2. In a small bowl, whisk together the cornstarch and cold water until smooth. Add to the saucepan and cook, stirring constantly, until the mixture has thickened. Remove from heat and stir in the butter.

3. Pour the pudding into a serving bowl and refrigerate for at least 4 hours before serving.

Notes:

* This pudding can be made with any type of fresh fruit, such as blueberries, raspberries, or strawberries.

* If you don't have any cornstarch, you can use arrowroot powder or tapioca starch instead.

* This pudding can be made ahead of time and stored in the refrigerator for up to 2 days.