Cranberry Pudding Recipe
Cranberry Pudding Recipe photo by Taste of Home
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Cranberry Pudding Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 9 servings


  • 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
  • 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

Nutritional Facts

1 piece: 262 calories, 7g fat (4g saturated fat), 19mg cholesterol, 224mg sodium, 49g carbohydrate (37g sugars, 1g fiber), 2g protein.


  1. 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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