Best 2 Baked Cranberry Pudding Recipes

Baked cranberry pudding is a delightful dessert that combines the tartness of cranberries with the sweetness of a rich pudding base. This classic dish is often served during the holiday season, but it can be enjoyed all year round. With its vibrant red color and delectable flavor, this pudding is sure to be a hit at any gathering. Whether you're a seasoned baker or just starting out, this article will provide you with all the information you need to create a delicious and impressive baked cranberry pudding.

Let's cook with our recipes!

BAKED CRANBERRY PUDDING

Baked Cranberry Pudding image

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

2 large eggs, separated
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries
TOPPING:
1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries
Optional: Orange zest strips and whipped cream

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.

BAKED CRANBERRY PUDDING

Baked Cranberry Pudding image

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.

Provided by Pat Duran

Categories Fruit Desserts

Time 45m

Number Of Ingredients 19

Ingredients

CRANBERRY PUDDING
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 salt
1 tsp cinnamon
1 c cream or milk
1 Tbsp butter or margarine, melted
1 tsp grated orange peel
CINNAMON SAUCE
1 c granulated sugar
2 Tbsp cornstarch
1 dash(es) salt
2 c boiling water
1/4 c butter or margarine
2 tsp cinnamon
1 tsp grated lemon peel
2 tsp lemon juice

Steps:

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.

Tips:

Use fresh cranberries. Fresh cranberries have a brighter flavor and tarter taste than frozen or dried cranberries. If you can't find fresh cranberries, you can use frozen or dried cranberries, but the flavor will be less intense.
Don't overcook the cranberries. Cranberries only need to be cooked until they are softened and have burst. If you overcook them, they will become mushy and lose their flavor.
Use a combination of spices. A variety of spices can be used to flavor cranberry pudding, such as cinnamon, nutmeg, ginger, and allspice. Experiment with different combinations of spices to find a flavor that you like.
Add some nuts or dried fruit. Nuts and dried fruit can add a nice crunch and sweetness to cranberry pudding. Some popular options include walnuts, pecans, almonds, raisins, and dried cherries.
Serve cranberry pudding warm or cold. Cranberry pudding can be served warm or cold. If you serve it warm, top it with a scoop of vanilla ice cream or whipped cream. If you serve it cold, let it chill for at least 2 hours before serving.

Conclusion:

Cranberry pudding is a delicious and festive dessert that is perfect for the holidays. It is easy to make and can be tailored to your own taste. With its bright red color and tart flavor, cranberry pudding is sure to be a hit at your next holiday gathering.