This recipe has been in my step-mother's family for about 4 generations so I'm thinking it's pretty old. I've made it every year for the past 10 years and my dad and stepmom love it, and so do I. A few things though. this recipe is very temperamental and must be babied. You must steam it for exactly 1 1/2 hours. I use a LARGE stock pot, put a little water in the bottom along with a small cup saucer so the pudding doesn't burn. Bring the water to a boil, place the ingredients in a small round casserole dish, put the dish on the saucer in the stock pot of boiling water, simmer with pot covered for exactly 1 1/2 hours for best results. DO NOT PEEK AT DISH WHILE IT'S STEAMING. You'll lose your steam. You can substitute canned cranberries for fresh, but fresh is best. But canned makes a more moist pudding. You can also use 1 cup of brown sugar instead of sugar to make a caramel sauce and Half and Half cream for a less sweet sauce. I once accidently used whipping cream instead of the usually half and half cream and found this makes the best sauce. yummy, yummy, yummy!!
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This recipe has been in my step-mother's family for about 4 generations so I'm thinking it's...