2 cups fresh cranberries, halved
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup molasses
1 cup white sugar
1/2 cup butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Lightly grease a 2 quart metal container or a clean 1 pound coffee can.*
Pick over whole cranberries, wash and drain then cut in half.
Sift together the flour and salt; dredge cranberries in flour mixture.
Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
Place into a deep pot and fill with water up to about the half way mark on the pudding can. Cover pot and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.
* A steamed pudding container with a latched lid can also be used and is available for purchase at local kitchen shops
Recipe thanks to Kristin Frost Albrecht.