Best Cranberry Steamed Pudding And Hard Sauce Or Lemon Sauce Recipes

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MARTHA STEWART'S CRANBERRY STEAMED PUDDING



Martha Stewart's Cranberry Steamed Pudding image

Make and share this Martha Stewart's Cranberry Steamed Pudding recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

12 ounces fresh cranberries or 12 ounces frozen cranberries
3/4 cup sugar
1/4 cup kirsch
2 tablespoons kirsch
1 cinnamon stick
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
8 tablespoons unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 cup dried cranberries
1 cup heavy cream, chilled
1 tablespoon confectioners' sugar, sifted

Steps:

  • Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate.
  • Keep a kettle of hot water on hand to refill the pot if necessary.
  • Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold.
  • Generously butter a 7 1/2-cup steam-pudding mold, and set aside.
  • In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
  • Set over medium-high heat, and bring to a boil.
  • Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens.
  • Remove from heat, discard cinnamon stick, and cool.
  • Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
  • Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water.
  • Set over high heat, and bring to a boil.
  • Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
  • In a medium bowl, sift together flour, baking powder, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes.
  • Add eggs one at a time, then vanilla, mixing until completely blended.
  • In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition.
  • Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
  • Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
  • Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot.
  • Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold.
  • Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
  • Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
  • Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment.
  • Add the remaining 2 tablespoons kirsch and sifted confectioners’ sugar.
  • Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.
  • Unmold pudding onto a serving platter.
  • Serve with kirsch-flavored whipped cream.

Nutrition Facts : Calories 536.2, Fat 25.2, SaturatedFat 15.3, Cholesterol 128.4, Sodium 145.2, Carbohydrate 74, Fiber 3.3, Sugar 48.8, Protein 6

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

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-MOLASSES PUDDING



Steamed Cranberry-Molasses Pudding image

This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! -Millicent Tilly, Watertown, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup molasses
1/3 cup hot water
2 cups chopped fresh or frozen cranberries
BUTTER SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream

Steps:

  • In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover., Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. , In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. ,

Nutrition Facts :

STEAMED CRANBERRY PUDDING



Steamed Cranberry Pudding image

Provided by Food Network

Categories     dessert

Time 2h15m

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.

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

ENGLISH PUDDING WITH CRANBERRIES, FIGS AND BROWN SUGAR HARD SAUCE



English Pudding with Cranberries, Figs and Brown Sugar Hard Sauce image

Categories     Rum     Fruit     Dessert     Steam     Christmas     Cranberry     Currant     Fig     Spice     Triple Sec     Winter     Bon Appétit

Yield Serves 12

Number Of Ingredients 22

1 cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups dried cranberries
1 1/2 cups coarsely chopped dried Calimyrna figs (about 8 ounces)
1 cup dried currants
4 cups fresh white French breadcrumbs
1 cup (packed) golden brown sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/4 cup Grand Marnier or other orange liqueur
1/4 cup dark rum
1 tablespoon grated tangerine or orange peel
2 teaspoons vanilla extract
Tangerine or orange peel twists (optional)
Fresh cranberries, rolled in sugar (optional)
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Steps:

  • Generously butter 2 1/2-quart charlotte mold, pudding mold or thick heatproof glass bowl. Sift flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg into large mixing bowl. Add all dried fruit and toss to coat. Mix in crumbs. Whisk brown sugar, eggs, butter, maple syrup, liqueur, rum, grated tangerine peel and vanilla in medium bowl to blend. Pour over dry ingredients and stir until well combined (batter will be thick).
  • Spoon batter into prepared mold. Smooth top. Cover mold tightly with double thickness of foil. Place rack in large pot. Set pudding on rack. Pour enough hot water into pot to come halfway up sides of mold. Cover pot. Bring water to simmer over medium-low heat. Steam pudding until wooden skewer inserted into center comes out clean, adding more boiling water to pot as necessary, about 5 hours.
  • Transfer mold to cooling rack; uncover and cool 30 minutes. (Can be made up to 2 months ahead. Remove pudding from mold; cool completely. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover. Place mold on rack in large pot. Pour enough hot water into pot to come halfway up sides of mold. Cover pot; steam pudding over medium-low heat until heated through, about 1 hour. Transfer to cooling rack. Let stand 30 minutes.)
  • Turn warm pudding out onto platter. Garnish with tangerine peel twists and fresh cranberries, if desired. Serve with Brown Sugar Hard Sauce.

LEMON CRANBERRY SAUCE



Lemon Cranberry Sauce image

Tangy and refreshing, this quick-fix stovetop sauce will please both guests and the cook! -Robyn Badtke, Green Lake, Wisconsin

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar
1 cup water
1/4 cup Triple Sec or orange juice
3 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest

Steps:

  • In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding With Butter Sauce image

This traditional recipe, handed down by Amy-Louise Pfeffer's mother, combines the sweetness of the sauce and the tartness of cranberry Recipe Source: Relish Mag

Provided by Ceezie

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh cranberries
1 egg
1 tablespoon sugar
1/2 cup light molasses (not blackstrap)
2 teaspoons baking soda
1/3 cup hot water
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

  • To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
  • 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
  • 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
  • 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
  • 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

Nutrition Facts : Calories 538, Fat 27.9, SaturatedFat 17.3, Cholesterol 102.6, Sodium 492.8, Carbohydrate 70.7, Fiber 1.2, Sugar 51.4, Protein 3.3

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

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