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Cranberry Pudding

 Cranberry Pudding
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!
9 ServingsPrep: 15 min. Bake: 40 min.


  • 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 McCormick® Pure 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.

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Cranberry Pudding (continued)

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