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Categories:
fresh cranberries firm ripe pear brown sugar sour cherries apricots cinnamon cranberry juice cocktail vanilla white bread cream
Viewed: 45 - Published at: 5 years agoIngredients
- a 12-ounce bag of fresh cranberries, picked over
- 1 firm ripe-pear, peeled, cored, and chopped fine
- 3/4 cup firmly packed light brown sugar
- 1/2 cup dried sour cherries (available at specialty foods shops) or golden raisins
- 1/3 cup finely chopped dried apricots
- two 2-inch strips of lemon zest removed with a vegetable peeler
- a 3-inch cinnamon stick
- 2 cups cranberry juice cocktail
- 1/4 teaspoon vanilla
- about 10 slices of homemade-type white bread, crusts removed
- lightly sweetened whipped cream as an accompaniment
Method
- In a saucepan combine the cranberries, the pear, the brown sugar, the dried fruit, the zest, the cinnamon stick, the cranberry juice cocktail, the vanilla, and a pinch of salt and simmer the mixture for 10 minutes.
- Strain the mixture through a sieve into a bowl, reserving the solids, and transfer the cranberry liquid to a shallow dish.
- Line a 1 1/2-quart souffle dish with plastic wrap and trim enough of the bread slices to cover the bottom and the side of the dish.
- Soak the trimmed slices in the cranberry liquid and line the bottom and the side of the souffle dish with them.
- Discard the zest and the cinnamon stick from the reserved cranberry solids and add the solids to the souffle dish.
- Trim enough of the remaining bread slices to cover the cranberry solids, soak the trimmed slices in the cranberry liquid, and top the cranberry solids with them.
- Cover the pudding with plastic wrap, put a plate on top of the plastic wrap, and weight the pudding with three 1-pound cans.
- Chill the pudding, weighted, for at least 12 hours and up to 1 day.
- Invert the pudding onto a serving plate, discarding the plastic wrap, and serve it, cut into wedges, with the whipped cream.
