Serves 10 to 12.
Note: From Judith Guest.
• 2 c. cranberries, washed and wet
• 1/2 c. flour and 1 tsp. (scant) baking powder, sifted together
• 1/2 c. boiling water
• 1/2 c. light molasses poured into a 2-cup glass measuring cup
• 2 tbsp. (scant) baking soda
• 1 c. flour
Directions
Grease steamer generously with lard (much better for you than Crisco!).
Wash cranberries and sift 1/2 cup flour and baking powder over them to coat them.
Add 1/2 cup boiling water to molasses and baking soda to the 1 cup mark on the 2-cup glass measuring cup and stir. This will foam like crazy. Pour mixture slowly into bowl with 1 cup flour, and mix well.
Combine molasses mixture with cranberry mixture, stirring to make sure all berries are coated and are no longer white with flour.
Put mixture in the steamer and fasten lid firmly; place it on a trivet in a larger pot with enough boiling water (1 or 2 cups) to come to bottom of the steamer. Steam for 2 1/2 to 3 hours, checking it periodically and adding boiling water as necessary to keep it steaming.
Let sit for 20 to 30 minutes, then loosen outer edge and unmold. Can be made days ahead. Let cool, wrap in foil and refrigerate. Bring to room temperature before serving. Keeps forever!
Hard Sauce
• 1/2 c. (1 stick) butter
• 1 c. sugar
• 1 c. cream
• 2 tsp. vanilla
Directions
Melt butter in double boiler or over low heat; add sugar and stir to dissolve. Add cream and vanilla, stirring well. Steam or heat this for an hour or so, until it is clear and sugar is well dissolved; do not boil. Serve warm in a pitcher or bowl and pour over pudding.
