Search for anything:

Steamed Cranberry Pudding With Grand Marnier Sauce

desserts, christmas

1 cup cranberries; fresh or frozen
3/4 cup granulated sugar
1/2 cup butter
2 eggs
1 tablespoon grated orange rind
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
pinch salt
2 tablespoons milk
----GRAND MARNIER SAUCE----
1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 tablespoons butter
3 tablespoons Grand Marnier; or
other orange liqueur; approximately

Chop cranberries coarsely (cut each into 3 or 4 pieces). Toss with 1/4 cup of the sugar; set aside. In bowl, cream together butter and remaining sugar. Beat in eggs, one at a time; add orange rind. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Stir in cranberries. Turn batter into buttered 6 cup pudding mould or heavy bowl; cover tightly with lid or foil. Place in steamer or large saucepan; add boiling water ot come halfway up sides of mould. Cover tightly and steam, adding more water to retain level, for 1 1/2 hours or until tester inserted in center comes out clean. Grand Marnier Sauce: In small heavy saucepan, combine sugar, cornstarch and salt; stir in water. Bring to boil, stirring constantly; boil gently for 2 minutes. Stir in butter and liqueur, adding more liqueur if desired. (Sauce may be kept warm, covered, over low heat.) Serve spooned over pudding or pass separately. Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 3 Other Carbohydrates

Contributor: Canadian Living Holly Jolly Recipes

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU