1. Combine all ingredients in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed, and the millet is tender. Give it a stir and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check for tenderness again.
2. Pour the mixture into a standard loaf pan or pie plate and let it cool for anout 1 hour until set. Slice and serve. Store any leftovers in the refrigerator.

Variations:

• Use a combination of other fresh or dried fruits, such as pears, apple or apricots. Small fruits are fine as is, but you may want to chop larger fruits.

• Try different fruit juices.

• Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the cooked mix into the cooling pan.

• Use whole corn grits in place of some or all of the millet.