This is a recipe I got from Tom Darlington of Medford New Jersey whose Aunt Elizabeth was one of the prominent pioneers in the cranberry industry.  She is credited with creating individual cellophane packaging as part of her work with the Ocean Spray cooperative.  Tom makes this recipe in an antique 6-cup steamer mold.  You can buy steamed pudding molds in good cookware stores, especially around the holidays.  You can also use an empty coffee can with a tight-fitting lid which is what my Grandmother did.  He notes, “Aunt Elizabeth carefully cut each berry in half cross wise, which takes a long time! I cut them randomly, and my daughter zips them briefly in the food processor.  The flavor is the same, but I think the larger pieces of the tart berries adds something.”

Serves 8

2 teaspoons baking soda dissolved in ½ cup hot water
1/2 cup molasses
1-1/2 cups flour
1/4 teaspoon each cinnamon, cloves and nutmeg
2 cups cranberries cut in half
Butter for coating pudding mold
Dessert sauce (recipe follows)

Add soda mixture and molasses to a bowl.  Add 1/2 cup flour and mix till smooth.  Add spices, cranberries and rest of flour and mix. Till evenly moistened.  Butter the inside of the pudding mold, cover tightly and steam in a covered pot for 1-1/2 hours.  Serve hot with dessert sauce.

Dessert Sauce
1 cup sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of salt

Add ingredients to the top of a double boiler and cook whisking occasionally till smooth.  Serve warm.