Cranberry Steamed Pudding

27 ingredients
1 steps

Ingredients

  • PUDDING
  • 3 3/4 cups fresh cranberries (one bag = 3 1/2 cups)
  • 1 cup ground pecans or almonds
  • 1 3/4 cups sugar, divided
  • 3 T flour
  • 3/4 t cinnamon
  • 1/4 t allspice
  • 1/4 t ginger
  • 1 1/2 c finely ground breadcrumbs
  • 1 cup ground gingersnap cookies
  • 1 1/2 sticks (6oz) butter, melted and cooled
  • 2/3 cup milk
  • 3 eggs, lightly beaten
  • 1 T baking powder
  • 1/2 t salt
  • CRANBERRY GLAZE
  • 1 cup cranberry juice
  • 1 cup sugar
  • 1 cup cranberries
  • GRAND MARNIER SAUCE
  • 1/2 cup sugar
  • 3/4 cup cream
  • 6 T butter
  • 1T Grand Marnier
  • 1T lemon juice
  • Either Tequila Orange Curd or Grand Marnier Sauce
  • 2 quart pudding mold with lid.

Directions

  1. 1
    {"0":"MAKE PUDDING","1":"1. Coarsely chop cranberries in a food processor. Put them in a medium bowl and stir in the pecans, 1 cup of the sugar, flour, cinnamon, allspice and ginger.","3":"2. In another bowl combine the breadcrumbs, cookies, butter, milk, eggs, baking powder, salt and the remaining 3\/4 cup sugar. Mix thoroughly.","5":"3. Butter the inside of the pudding mold and pour in the batter - it will be 2\/3 full. In a stock pot, set a steamer basket and bring water to a boil. Set the tightly covered mold on the steamer. The water should come half way up the sides. Simmer covered about 1 hour till a skewer comes out with crumbs adhering. Unmold and serve with cranberry glaze poured over and sauce on the side.","7":"MAKE CRANBERRY GLAZE","8":"1. Combine cranberry juice and sugar in a saucepan. Cook till sugar is disolved and it registers 250 degrees on a thermometer. Brush sides with wter while cooking. Add cranberries and let cool. Pour over warm pudding.","10":"MAKE GRAND MARNIER SAUCE","11":"1. In a saucepan cook the sugar,cream,butter and a pinch of salt stirring till butter melts and mixture is smooth.","13":"2. Off heat stir in Grand Marnier and lemon juice. Chill till thickened. Serve on the side.","15":"MAKE AHEAD","16":"Pudding may be frozen. Thaw, then heat in same manner as before. Glaze and sauce can be made several days in advance."}

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