Baked Cranberry Pudding

Pat Duran


This is a great way to use up some of your cranberries. The hot cinnamon sauce is so good served over the hot cranberry pudding.
My friends and I enjoyed this at Bunco night.


★★★★★ 2 votes

15 Min
30 Min


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  • 2 c
    fresh or frozen cranberries, cut in half
  • 2 c
    all purpose flour
  • 1 c
    granulated sugar
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1 tsp
  • 1 c
    cream or milk
  • 1 Tbsp
    butter or margarine, melted
  • 1 tsp
    grated orange peel

  • 1 c
    granulated sugar
  • 2 Tbsp
  • 1 dash(es)
  • 2 c
    boiling water
  • 1/4 c
    butter or margarine
  • 2 tsp
  • 1 tsp
    grated lemon peel
  • 2 tsp
    lemon juice

How to Make Baked Cranberry Pudding


  1. Preheat oven to 375^. Lightly grease or spray a 9 inch square baking pan. Set aside.
    Cranberry Pudding:
    Wash and drain cranberries, removing any stems; cut in half.
  2. In a large bowl, sift the 5 dry ingredients.
    Add milk and butter; stir until smooth.
    Gently fold in the cranberries and orange peel into the batter. Pour into the prepared baking dish.
    Bake for 30 to 35 minutes, or until top springs back when pressed with finger.
    Cut into squares. Serve hot with the cinnamon sauce.
  3. Cinnamon Sauce:
    In a 1 1/2 quart saucepan, mix sugar and cornstarch and salt to blend.
    Gradually stir in boiling water.
    Bring mixture to boiling, stirring constantly; let boil for 5 minutes.
    Remove from heat . Stir in remaining ingredients,until blended.
    Serve hot, over cranberry pudding.
    Makes 2 1/3 cups of sauce.
  4. This sauce is great on other desserts too and drizzled over apple pie or ice cream or salads.

Printable Recipe Card

About Baked Cranberry Pudding

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy

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