Best Cranberry Goodin Puddin Grams Way Recipes

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CRANBERRY GOODIN' PUDDIN' - GRAMS WAY



Cranberry Goodin' Puddin' - Grams Way image

This delicious pie recipe was given to me by my dear Grandma...Although there are similar recipes out there. This recipe is the only one for me. I wouldn't trade it for anything. I picked up where Gram left off, and make this every Thanksgiving...it wouldn't be the same without !....:) You are guaranteed to love the melt in your mouth crust on this pie...so, so good... This pie travels nicely also!! Enjoy! My photos

Provided by Cassie * @1lovetocook1x

Categories     Pies

Number Of Ingredients 8

2 cup(s) fresh cranberries
1/2 cup(s) chopped, walnuts
1 1/2 cup(s) sugar - divided
1 1/2 stick(s) ( 3/4 cup ) butter, melted
2 - eggs
1 cup(s) flour
1 teaspoon(s) vanilla extract
- whipped cream ( optional )

Steps:

  • Preheat the oven to 325 degrees F. Grease a 9 inch deep dish pie plate.
  • Wash the cranberries, leaving some water on them. Combine the cranberries with the walnuts in the pie plate. Sprinkle with 1/2 cup of the sugar.
  • In a mixing bowl, cream the remaining 1 cup sugar with the eggs and butter
  • Stir in the vanilla extract. Add the flour and mix well. The batter will be on the thicker side.
  • Spread over the cranberries.
  • Bake for 40 to 45 minutes or until a tester inserted near the center of the crust comes out clean.
  • Let cool slightly before serving warm, or serve completely cooled, with a dollop of whipped cream on each slice. This pie is delish!!!! I love it while its still warm...:)

CRANBERRY GOODIN-PUDDIN



Cranberry Goodin-Puddin image

I have seen a lot of cranberry Puddings but none quite like this, I found this in one of my old Church Cookbook's. It is different but happens to be very good.Delicious and just a little tang from the cranberry's. I hope you enjoy. Thank you for sharing your photo,Pat Duran.

Provided by Zelda Hopkins @Zelda51

Categories     Fruit Desserts

Number Of Ingredients 12

1 cup(s) cranberrys
3/4 cup(s) sugar
1/4 cup(s) chopped walnuts
1 large egg
1/2 cup(s) all purpose flour
1/4 cup(s) melted butter
2 tablespoon(s) melted shortening
STERLING SAUCE
1/2 cup(s) butter
1 cup(s) brown sugar
1 teaspoon(s) vanilla
1/4 cup(s) hot milk

Steps:

  • Grease an 9 inch pie pan well. Spread cranberries over bottom. Sprinkle with 1/4 cup sugar and walnuts. Beat egg well. Add remaining 1/2 cup sugar, then flour, butter, and shorting to egg and beat well. Pour batter over cranberries. Bake at 325 degrees for 45 minutes, or until crust browns. Serve with either vanilla ice cream or Sterling Sauce.
  • Sterling Sauce.... Mix butter and brown sugar until fluffy. Put vanilla in hot milk and dribble into butter mixture while beating in mixing bowl.

STEAMED CRANBERRY PUDDING (ADAPTED FROM GOURMET'S BEST DESSERTS)



Steamed Cranberry Pudding (Adapted from Gourmet's Best Desserts) image

Provided by Food Network

Time 2h35m

Number Of Ingredients 20

Butter and flour for lining the baking pan
3 3/4 cups fresh cranberries
1/2 cup ground, blanched almonds
1 cup plus 2 tablespoons sugar
3 tablespoons flour
2 tablespoons orange zest
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
3 cups fine bread crumbs
1 1/2 sticks butter, melted and cooled
2/3 cup milk
3 large eggs, beaten lightly
1 tablespoon double acting baking powder
1/2 teaspoon salt
3/4 cup sugar
1 cup cranberry juice
1 cup sugar
Pinch of salt
1 cup cranberries

Steps:

  • 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.
  • Suggested drink: Mulled wine

CRANBERRY PUDDING



Cranberry Pudding image

This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 14

1/4 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1-1/2 cups fresh or frozen cranberries, halved
BROWN SUGAR SAUCE:
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2/3 cup water
1 tablespoon butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

Easy to make, and delicious to eat using just a few ingredients. This steamed pudding is traditional at Christmas - served with Hard Sauce.

Provided by Jane Walker

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h50m

Yield 6

Number Of Ingredients 10

2 teaspoons baking soda
½ cup hot water
1 tablespoon white sugar
½ cup molasses
2 cups whole cranberries
1 ½ cups all-purpose flour
½ cup unsalted butter
½ cup heavy cream
1 cup white sugar
1 teaspoon vanilla

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.

Nutrition Facts : Calories 553.1 calories, Carbohydrate 84.8 g, Cholesterol 67.8 mg, Fat 23.1 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 14.3 g, Sodium 440.7 mg, Sugar 52.2 g

CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

Aromatic, flavorful bread pudding.

Provided by Mike Smith

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

3 cups milk
1 ½ cups heavy whipping cream
¾ cup white sugar
5 eggs
1 ½ teaspoons lemon zest
1 ½ teaspoons kosher salt
¼ teaspoon ground cinnamon
¾ vanilla bean, split and seeds scraped away
1 ½ French baguettes, cut into 2-inch slices
½ cup golden raisins
1 cup cranberries
2 teaspoons butter

Steps:

  • Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
  • Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g

NANNY'S STEAMED CRANBERRY PUDDING



Nanny's Steamed Cranberry Pudding image

A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.

Provided by PISADL

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup milk
1 egg
2 tablespoons butter
2 cups cranberries
¼ cup all-purpose flour
½ cup white sugar
½ cup packed brown sugar
½ cup butter
½ cup heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g

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