Recipe - Steamed Cranberry Pudding With Grand Marnier Sauce

1 cup Cranberries, fresh or frozen
Three fourths cup Granulated sugar
One half cup Butter
2 Eggs
1 tablespoon Grated orange rind
1 One half cup Allpurpose flour
1 One half teaspoon Baking powder
Pinch salt
2 tablespoon Milk

GRAND MARNIER SAUCE
One half cup Firmly packed brown sugar
2 tablespoon Cornstarch
One fourth teaspoon Salt
1 One half cup Water
2 tablespoon Butter
3 tablespoon (approx.) Grand Marnier or
other orange liqueur

Chop cranberries coarsely (cut each into 3 or 4 pieces). Toss with
One fourth 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 One half 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Nov 29, 1999