This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1-1/2 cups fresh or frozen cranberries, halved
- BROWN SUGAR SAUCE:
- 1 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce. Yield: 9 servings.
Originally published as Cranberry Pudding in Reminisce Extra December 1993, p51
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