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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Steamed Cranberry Pudding Recipe

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This recipe for Steamed Cranberry Pudding, by , is from The Lawson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maureen Lawson


2 C fresh cranberries, diced in processor
1 1/2 C flour
1/2 t. salt
1/4 t. cinnamon
1/4 t. cloves
1/4 t. mace

Mix all above ingredients together. Then add:

1/3 C HOT water
1/2 C molasses
2 t. baking soda

Blend into first mixture with spoon. Grease and flour 2 cans (I use old large coffee or chicken broth cans) and fill 2/3 full with mixture. Place foil over top and rubber-band it closed. In a large kettle with a rack on the bottom, set the cans. Then add hot water to about a 2" height on the cans. Cover and simmer for 2 hours. Take cans out and cool for 15 min. Unmold pudding by gently shaking cans upsidedown. Each loaf should slice into about 6 slices. Serve immediately with sauce or wrap in foil and freeze. It freezes well.


1/2 C half and half
1/2 C butter
1 C sugar
1 t. vanilla

Bring to a boil and simmer 5-10 minutes, stirring occasionally. Serve over top of pudding. The sauce is what makes this dessert!! Forget the fat!

Personal Notes:
Personal Notes:
Recipe from Volume 1
From: Maureen Lawson, via Jackie Sletten

Note: We have served this as the Christmas party dessert for John and Wayne's office staff for 11 years now. They love it. To make it for that many people (36), we do 4X this recipe twice!!




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