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Cranberry Pudding

(1 Votes)
5 Min
45 Min
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.


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.


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