. Cranberries; : the national cranberry magazine. Cranberries. MINI BERRY STEAMED PUUDINGS (Makes 10,1 -cup molds) 2 cups ground suet (8 ounces) 1 cup chopped nuts 2 cups fresh or frozen-fresh cranberries, rinsed and drained 3 cups unsifted all-purpose flour 3 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon each cloves and nutmeg 2 eggs 1/4 cups milk 1^2 cups molasses Top with hard sauce or candied cranberries for garnish Combine all ingredients in a large bowl and stir until well blended. Pour mixture into 10 greased individual 1-cup molds. Cover molds with gre
. Cranberries; : the national cranberry magazine. Cranberries. MINI BERRY STEAMED PUUDINGS (Makes 10,1 -cup molds) 2 cups ground suet (8 ounces) 1 cup chopped nuts 2 cups fresh or frozen-fresh cranberries, rinsed and drained 3 cups unsifted all-purpose flour 3 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon each cloves and nutmeg 2 eggs 1/4 cups milk 1^2 cups molasses Top with hard sauce or candied cranberries for garnish Combine all ingredients in a large bowl and stir until well blended. Pour mixture into 10 greased individual 1-cup molds. Cover molds with greased foil. Place molds into a large plan and add enough water to the depth of 1 inch. Bake in a preheated moderate oven (350° F.) for 40 to 45 minutes. Serve unmolded and hot with Cranberry Hard Sauce spooned over each serving. If de- sired, keep puddings in molds and freeze covered. When ready to serve, place molds, thawed, covered into a plan with simmering water and simmer for 30 minutes or until hot again. CRANBERRY HARD SAUCE (Makes about 3 cups) 1 pound confectioners' sugar y-i pound sweet butter, softened 1 tablespoon rum flavoring V2 cup fresh or frozen-fresh cranberries, coarsely chopped In a bowl, mix confectioners' sugar with sweet butter, rum flavor- ing and cranberries. Chill until ready to serve. May be made several days ahead and refrigerated. CANDIED CRANBERRIES (Makes 1 Vi cups) 2 cups fresh or frozen-fresh cranberries, rinsed and drained 1 cup granulated sugar '^ teaspoon ground cinnamon Dash of ground cloves Preheat oven to 350° F. Spread cranberries in a single layer in a shallow baking pan. Combine sugar and spices; sprinkle mixture evenly over the top of the cranberries. Cover with foil or a Ud and bake in a moderate oven (350° F.) for 40 to 50 minutes. Shake pan occasionally to coat berries in sugar syrup. Chill before serving. CRANBERRY MINCEMEAT CAKE (Makes 1, IVi qt. mold) V2 cup butter or margarine IVi cups sugar 3 eggs % cup milk IV2 cups prepared
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