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Cranberry Pudding

By: Phyllis Bellerose  
"This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!"

Rating: This weblink has been rated 1 time with an average star rating of 1.0 Read Reviews (1)

Rate/Review | 69 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen cranberries, halved
  • BROWN SUGAR SAUCE:
  • 1 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 2/3 cup water
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract

Directions

  1. In a mixing bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by teresa 
This is more like a cranberry bread or dense cake than a pudding. The sauce is ok but it... MORE

 
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