Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine. In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture. Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle. Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid. Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary. To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours. To make the glaze, combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat. Let the glaze cool and then chill it, covered, until ready to serve. To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it. This recipe yields ?? servings. Recipe Source: TASTE with David Rosengarten Adapted from GOURMETS BEST DESSERTS From the TV FOOD NETWORK - (Show # TS-1G34 broadcast 11-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 03-27-1998 Suggested Wine: Suggested drink: Mulled wine Recipe by: David Rosengarten
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|Serving Size: 1 Serving (2651g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 341 (5%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 3.3mg||1 %|
|Sodium 6059.7mg||209 %|
|Potassium 2162.7mg||57 %|
|Total Carbohydrate 1735.3g||510 %|
|Dietary Fiber 59.2g||237 %|
|Sugars, other 1676.1g|
|Protein 97.7g||140 %|
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Calories per serving: 7515
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