Any gourmet cooks out there who might be able to figure a recipe for cranberry pudding?
I recently purchased a wonderful cranberry pudding at a craft show. The ingredients include whole cranberries and molasses, uses little or no fat and little sugar.. I would love to be able to figure it out so that I could make one from scratch. Any ideas?
To Jimmy and Jonathan: Thank you both so very much. These recipes both look wonderful and I plan to make each of them today. I really appreciate you helping me.
- Jonathan MLv 51 decade agoFavorite Answer
Cranberry Steamed Pudding
from Better Homes and Gardens Five Seasons Cranberry Book 1971
2 cups (1/2 pound) fresh cranberries, sliced
1 cup raisins
1/2 cup chopped nuts
1/2 cup snipped dates
1 1/3 cups sifted all-purpose flour
1/2 cup light molasses
2 teaspoons baking soda
1/2 teaspoon salt
Mix cranberries, raisins, nuts, and dates. Add flour and stir well. Combine molasses, soda, salt, and 1/3 cup boiling water; stir into fruit mixture. Pour into greased 6-cup mold. Cover tightly with foil; tie with string. Place on rack in deep kettle; add boiling water 1 inch deep. Cover; steam 1 1/4 hours, adding water 1 inch deep. Cover; steam 1 1/4 hours, adding water if needed. Cool 10 minutes; unmold. Makes 8 servings.
Serve with Hard Sauce: Thoroughly cream 1/2 cup butter, softened, 2 cups sifted confectioners' sugar, and 1 teaspoon vanilla. Beat 1 egg yolk and blend into creamed mixture. Beat 1 egg white until stiff peaks form. Fold into butter mixture. Chill. Makes about 1 1/2 cups sauce.
Note: To reheat pudding, wrap and seal securely in foil. Heat in 300 degrees oven for 30 minutes.
- Anonymous1 decade ago
Here is an English Style Pudding
8 thin slices white bread
5 cups cranberries
1/2 to 2/3 cups sugar
1 tablespoon lemon juice
1/3 cup water
Butter bread slices very lightly and line small baking dish with 4 slices. In a sauce pan combine cranberries, sugar lemon juice and water. Bring to a simmer and cook for about 10 minutes. Pour berry-mixture over bread. Layer remaining slices over berries. Place another dish on top and press down. Pour off excess liquid and reserve to serve with pudding or use for a sauce for ice cream. Cover with plastic wrap and weight down. Chill at least 6 hours before serving.