Try this Cranberry Winter Pudding recipe, or contribute your own.
Suggest a better descriptionIn a saucepan combine the cranberries, the pear, the brown sugar, the dried fruit, the zest, the cinnamon stick, the cranberry juice cocktail, the vanilla, and a pinch of salt and simmer the mixture for 10 minutes. Strain the mixture through a sieve into a bowl, reserving the solids, and transfer the cranberry liquid to a shallow dish. Line a 1 1/2-quart souffle dish with plastic wrap and trim enough of the bread slices to cover the bottom and the side of the dish. Soak the trimmed slices in the cranberry liquid and line the bottom and the side of the souffle dish with them. Discard the zest and the cinnamon stick from the reserved cranberry solids and add the solids to the souffle dish. Trim enough of the remaining bread slices to cover the cranberry solids, soak the trimmed slices in the cranberry liquid, and top the cranberry solids with them. Cover the pudding with plastic wrap, put a plate on top of the plastic wrap, and weight the pudding with three 1-pound cans. Chill the pudding, weighted, for at least 12 hours and up to 1 day. Invert the pudding onto a serving plate, discarding the plastic wrap, and serve it, cut into wedges, with the whipped cream. Serves 6 to 8. Gourmet November 1993
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 1 servings | ||
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Calories: 265 | ||
Calories from Fat: 8 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.4mg | 0 % | |
Potassium 540.3mg | 14 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 66.2g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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