Steamed Cranberry Pudding with Grand Marnier Sauce

[Guest guest]

This sounds like a good recipe for Thanksgiving or Christmas time!

 

 

* Exported from MasterCook *

 

Steamed Cranberry Pudding with Grand Marnier Sauce

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Puddings & Custards

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped cranberries -- fresh or frozen (not thawed)

3/4 cup granulated sugar

1/2 cup butter -- softened

2 eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 pinch salt

2 tablespoons milk

1 tablespoon grated orange zest

GRAND MARNIER SAUCE:

1/2 cup packed brown sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 tablespoons butter

3 tablespoons Grand Marnier or any orange liqueur or

orange juice concentrate

 

In a bowl, toss together cranberries and 1/4 cup of sugar. Set aside.

 

In a bowl with an electric miser, cream butter. Add remaining 1/2 cup sugar and

beat until light and fluffy. Beat in eggs one at a time.

 

In another bowl, stir together flour, baking powder, and salt. Add to butter

mixture, a little at a time, alternately with milk (mixture will be very thick).

Stir in orange zest. Spoon into prepared pudding mold or heavy bowl (lightly

greased). Cover with lid or foil and secure with elastic band. Place in slow

cooker and pour in enough boiling water to come 1-inch up sides of bowl.

 

Cover and cook on high for 4 1/2 to 5 hours or until toothpick inserted in

center of pudding comes out clean. (Pudding will look slightly moist around the

outside edges.) Remove from slow cooker and let stand for 10 minutes to cool.

Turn out onto a serving plate.

 

Grand Marnier Sauce: In a saucepan, over medium-high heat, combine brown sugar,

cornstarch, and salt. Stir in water and bring mixture to a boil. Reduce heat

to medium and cook, whisking constantly, for 3 minutes or until thickened. Stir

in butter and Grand Marnier, adding more liqueur if desired. Serve sauce

spooned over pudding or in a sauce boat to pass at the table.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 358 Calories; 6g Fat (14.4% calories from

fat); 5g Protein; 72g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 303mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk;

1 Fat; 3 Other Carbohydrates.

 

NOTES : You will need to use a large (5 to 6 1/2 quart) slow cooker so your

pudding mold will fit and can be easily removed. Be sure to use long oven mitts

when lifting out the mold so the steam doesn't burn your arms.

 

If you have an old-fashioned pudding bowl with a lid, it will be ideal for this

recipe. But a 6-cup glass mixing bowl will work equally well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0