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