Title: Steamed Cranberry Pudding with Grand Marnier Sauce
Categories: Desserts, Christmas
Yield: 6 Servings

1 c Cranberries, fresh or frozen
3/4 c Granulated sugar
1/2 c Butter
2 Eggs
1 tb Grated orange rind
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
Pinch salt
2 tb Milk

----------------------------GRAND MARNIER SAUCE----------------------------
1/2 c Firmly packed brown sugar
2 tb Cornstarch
1/4 ts Salt
1 1/2 c Water
2 tb Butter
3 tb (approx.) Grand Marnier or
-other orange liqueur

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