| 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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