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Steamed Cranberry Pudding

By: Bernadean Bichel  
"One Christmas, my husband--a Navy chaplain for 20 years--had to spend the holidays overseas, away from our two children and me. At his request, I sent him this special recipe so he could have a taste of home."

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Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • PUDDING:
  • 1/2 cup light molasses
  • 1/2 cup hot water
  • 2 teaspoons baking soda
  • 1 1/2 cups all-purpose flour
  • 2 cups fresh or frozen cranberries
  • 1/2 teaspoon salt
  • SAUCE:
  • 1 cup sugar
  • 1 teaspoon cornstarch
  • Dash salt
  • 1 cup heavy cream
  • 1/2 cup butter or margarine
  • 1 teaspoon vanilla extract

Directions

  1. In a mixing bowl, combine all pudding ingredients in order given. Pour into a well-greased 4-cup pudding mold. Place in a deep kettle on a rack. Fill kettle with boiling water to 1-in. depth; cover kettle and boil gently. Replace water as needed. Steam about 1 hour or until pudding tests done. Let stand 5 minutes before unmolding. Meanwhile, for sauce, combine sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for about 1 minutes. Remove from heat and stir in vanilla. Serve pudding and sauce warm.
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