Christmas at home in New England means last-minute shopping at Quincy Market, the scent of a real pine Christmas tree in the living room, Midnight Mass at St. Iggy's in the snow, and a spread of home-made desserts after Christmas dinner. First-come, first-served is the rule, so lots of us run straight to the Cranberry Pudding, before digging into the pumpkin, pecan and apple pies.
My Aunt Mildred always made this recipe over the years, back on the farm in Illinois. Sometime back in the '70's the responsibility fell to me to make it for the family gatherings in and around Boston. I don't know the origins of the recipe beyond Aunt Mildred's hand-written notes, but here it is for the rest of you to share.
Cranberry Pudding with Hard Sauce
4 cups fresh cranberries
1/2 cup warm water
2 cups flour
2 tsp. baking soda
2/3 cup molasses
1 cup chopped pecans
Mix together, cranberries last. Divide into two lightly greased 1-pound coffee cans and steam for 3 or 4 hours in a dutch oven. Let cool, and serve slices with hard sauce.
For the sauce:
1 cup butter
1 cup light cream or Half & Half
1 cup sugar
1 cup light Karo corn syrup
4 Tbsp. lemon juice
Combine ingredients and bring just to a boil while stirring. Serve warm over slices of cranberry pudding.
Serves about 16 adults or 8 kids. Zero calories per serving.
