CRANBERRY STEAMED PUDDING

CRANBERRY STEAMED PUDDING image

Number Of Ingredients 27

PUDDING
3 3/4 cups fresh cranberries (one bag = 3 1/2 cups)
1 cup ground pecans or almonds
1 3/4 cups sugar, divided
3 T flour
3/4 t cinnamon
1/4 t allspice
1/4 t ginger
1 1/2 c finely ground breadcrumbs
1 cup ground gingersnap cookies
1 1/2 sticks (6oz) butter, melted and cooled
2/3 cup milk
3 eggs, lightly beaten
1 T baking powder
1/2 t salt
CRANBERRY GLAZE
1 cup cranberry juice
1 cup sugar
1 cup cranberries
GRAND MARNIER SAUCE
1/2 cup sugar
3/4 cup cream
6 T butter
1T Grand Marnier
1T lemon juice
Either Tequila Orange Curd or Grand Marnier Sauce
2 quart pudding mold with lid.

Steps:

MAKE PUDDING 1. Coarsely chop cranberries in a food processor. Put them in a medium bowl and stir in the pecans, 1 cup of the sugar, flour, cinnamon, allspice and ginger. 2. In another bowl combine the breadcrumbs, cookies, butter, milk, eggs, baking powder, salt and the remaining 3/4 cup sugar. Mix thoroughly. 3. Butter the inside of the pudding mold and pour in the batter - it will be 2/3 full. In a stock pot, set a steamer basket and bring water to a boil. Set the tightly covered mold on the steamer. The water should come half way up the sides. Simmer covered about 1 hour till a skewer comes out with crumbs adhering. Unmold and serve with cranberry glaze poured over and sauce on the side. MAKE CRANBERRY GLAZE 1. Combine cranberry juice and sugar in a saucepan. Cook till sugar is disolved and it registers 250 degrees on a thermometer. Brush sides with wter while cooking. Add cranberries and let cool. Pour over warm pudding. MAKE GRAND MARNIER SAUCE 1. In a saucepan cook the sugar,cream,butter and a pinch of salt stirring till butter melts and mixture is smooth. 2. Off heat stir in Grand Marnier and lemon juice. Chill till thickened. Serve on the side. MAKE AHEAD Pudding may be frozen. Thaw, then heat in same manner as before. Glaze and sauce can be made several days in advance.