LITHUANIAN CRANBERRY PUDDING FOR CHRISTMAS EVE
Make and share this Lithuanian Cranberry Pudding for Christmas Eve recipe from Food.com.
Provided by Non Domestic Goddess
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Transfer cranberries into a pot.
- Pour in enough water to cover, add cinnamon sticks and whole cloves.
- Heat until cranberries begin to break up.
- Remove from heat, press mixture through a food mill.
- There should be about 4 cups [1 L] of juice and pulp.
- Chill a little of cranberry juice and mix sugar into remaining cranberry mixture.
- Dissolve potato starch into chilled cranberry juice and add to pulp and juice mixture.
- Return juice and pulp to pot.
- Bring to a gentle boil stirring constantly; heat until the mixture becomes clear.
- Pour hot pudding into individual glass bowls.
- Refrigerate until set before serving.
Nutrition Facts : Calories 358.1, Fat 0.2, Sodium 22.9, Carbohydrate 89, Fiber 4.5, Sugar 53.3, Protein 3
CRANBERRY, MAPLE & PECAN PUDDING
Dairy-free, wheat-free and gluten-free - this Christmas pudding is moist and has a real zing. A less rich, more refreshing way to round off Christmas dinner
Provided by Good Food team
Categories Dessert, Dinner
Time 3h30m
Number Of Ingredients 15
Steps:
- Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Don't be put off by the consistency of the mixture - it is quite wet. Lightly oil a 1.5 litre pudding basin. Tip the mixture into this and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding. Press it over the top of the pudding basin and secure it well with a double piece of string. Use a little extra string to make a handle for ease of lifting in and out of the boiling water.
- Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times - so keep an eye on it. Cook the pudding for 3 hrs.
- To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. Spoon the hot cranberry and maple syrup over the top and serve straight away.
Nutrition Facts : Calories 550 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CRANBERRY PUDDING
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
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
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
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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