| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Christmas | 6 | Servings |
INGREDIENTS
| 1 | c | Cranberries, fresh or frozen |
| 3/4 | c | Granulated sugar |
| 1/2 | c | Butter |
| 2 | Eggs | |
| 1 | tb | Grated orange rind |
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| Pinch salt | ||
| 2 | tb | Milk |
| 1/2 | c | Firmly packed brown sugar |
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1 1/2 | c | Water |
| 2 | tb | Butter |
| 3 | tb | (approx.) Grand Marnier or other orange liqueur |
INSTRUCTIONS
GRAND MARNIER SAUCE 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 to 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. Makes about 6 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Holly Jolly Recipes. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 29, 1999
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