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Cranberry Pudding

(5 Votes)
SERVES
8
PREP
5 Min
COOK TIME
45 Min
READY IN
50 Min

Heart-healthy tart and tangy cranberries are only available fresh for a short time. So take advantage of them and bake up our Test Kitchen's special Cranberry Pudding packed with crunchy brown sugar-tossed pecans in every bite. Yum!

What You'll Need:
  • 1 1/4 cups fresh cranberries
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup chopped pecans
  • 1 egg, beaten
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup butter, melted
What To Do:
  1. Preheat oven to 325 degrees F. Put cranberries in a medium-sized bowl and sprinkle brown sugar over top; toss gently. Mix in chopped pecans; spoon into an ungreased 9-inch pie plate.
     
  2. In another medium-sized bowl, combine all remaining ingredients and mix well. Spoon over cranberry mixture in pie plate. Bake 45 minutes.

     
Notes

Serve hot or cold with whipped cream or ice cream.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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How about dried cranberries

I took a pioneer cooking class years ago, we made " upside-down cranberry pudding", I have searched for the recipe for years and this is the closest one I've found.

This is my first review to this site: I was wondering if I could use can cranberry instead of fresh cranberries im not a fan of them.....

Don't expect any response any time soon. Unless another browser has an answer for you, and I don't, you'll likely never get your question answered. Just sayin'.

The recipe will have a totally different texture if you use canned cranberries. I am not a fan of cranberries, but this is really differen and makes them sweet and tart. I wouldn't recommend canned.

But, here in Mexico we cant get fresh cranberries, only dried or imported Oceanspray. I'd say its worth a try anything is better than no cranberries at all.

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