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Name: Steamed Cranberry Pudding with Grand Marnier Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tb milk; 1/2 c Brown Sugar firmly packed; 1 c Cranberries, fresh or frozen; 1 1/2 ts Baking Powder; 1 tb Grated orange rind; 2 tb Butter; 3/4 c Granulated sugar; 2 tb Cornstarch; 2 Eggs; 1 1/2 c All-purpose flour; 1/4 ts Salt; 1 1/2 c Water; 3 tb (approx.) Grand Marnier or; 1/2 c Butter; Pinch salt

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INGREDIENTS

2 tb milk
1/2 c Brown Sugar ; firmly packed
1 c Cranberries, fresh or frozen
1 1/2 ts Baking Powder
GRAND MARNIER SAUCE
1 tb Grated orange rind
2 tb Butter
3/4 c Granulated sugar
2 tb Cornstarch
2 Eggs
1 1/2 c All-purpose flour
1/4 ts Salt
1 1/2 c Water
3 tb (approx.) Grand Marnier or
1/2 c Butter
Pinch salt

INSTRUCTIONS

Chop cranberries coarsely (cut each into 3 or 4 pieces). Toss with 1/4 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 1/2 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 MM-Recipes Digest by "Cindy Hartlin" on Nov 29, 1999

NOTES

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Steamed Cranberry Pudding with Grand Marnier Sauce

2 tb milk
1/2 c Brown Sugar firmly packed
1 c Cranberries, fresh or frozen
1 1/2 ts Baking Powder
 GRAND MARNIER SAUCE
1 tb Grated orange rind
2 tb Butter
3/4 c Granulated sugar
2 tb Cornstarch
2 Eggs
1 1/2 c All-purpose flour
1/4 ts Salt
1 1/2 c Water
3 tb (approx.) Grand Marnier or
1/2 c Butter
 Pinch salt

Chop cranberries coarsely (cut each into 3 or 4 pieces).  Toss with      1/4    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 1/2 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 MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>  on Nov 29, 1999

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 6 Servings

Calories: 619
Calories from Fat: 250 (40%)

Amt Per Serving		% DV

	Total Fat 27.8g	37 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 2g
Cholesterol 403.4mg		124 %
Sodium 830mg		29 %
Potassium 212.8mg		6 %
Total Carbohydrate 80.5g		24 %
	Dietary Fiber 1g	4 %
	Sugars, other 79.5g
Protein 13.9g		20 %
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.

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Calories per serving: 619

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