Best 6 Cranberry Winter Pudding Recipes

BAKED CRANBERRY PUDDING

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

CHRISTMAS CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• Slice the cranberries in half. Place them in a colander and rinse out the seeds.
• In a large bowl, combine the flour, baking soda, baking powder, and salt. Gradually mix in the dark molasses and warm water. Fold in the cranberries.
• Grease the round pan and pour the cranberry mixture into the pan.
• Fill the steamer with water and place the pan in the steamer and cover with the lid. (If you don't have a steamer, take a large stock pot and place an item in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.)
• Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically, every 30 minutes or so, and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool. The pudding can also be made in advance and kept at room temperature or in the refrigerator until ready to serve.
• When ready to serve, make the butter sauce: in a saucepan over low heat, melt the butter, stirring often. Stir in the half and half and the sugar, then add the vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

STEAMED CRANBERRY PUDDING

Steps:

• Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
• Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
• Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.

NANNY'S STEAMED CRANBERRY PUDDING

Steps:

• In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
• Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
• For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
• Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

CRANBERRY WINTER PUDDING

Steps:

• In 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 soufflé 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 soufflé dish with them.
• Discard the zest and the cinnamon stick from the reserved cranberry solids and add the solids to the soufflé 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.