Steamed cranberry pudding with grand marnier sauce

6 Servings

Ingredients

Quantity Ingredient
1 cup Cranberries, fresh or frozen
¾ cup Granulated sugar
½ cup Butter
2 Eggs
1 tablespoon Grated orange rind
1½ cup All-purpose flour
1½ teaspoon Baking powder
Pinch salt
2 tablespoons Milk
½ cup Firmly packed brown sugar
2 tablespoons Cornstarch
¼ teaspoon Salt
1½ cup Water
2 tablespoons Butter
3 tablespoons (approx.) Grand Marnier or other orange liqueur

Directions

GRAND MARNIER SAUCE

Chop cranberries coarsely (cut each into 3 or 4 pieces). Toss with ¼ 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 to come halfway up sides of mould. Cover tightly and steam, adding more water to retain level, for 1½ 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. Makes about 6 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living Holly Jolly Recipes.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 29, 1999

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