1 cup molasses
2 tsp. Diamond Crystal kosher salt
1 cup of warm water
1 tsp. baking soda
1 quart cranberries
Approximately 3.5 cups of flour or enough, when added, makes for a very stiff batter.
2 cups sugar
1 cup milk
1 cup butter
1 tsp. vanilla extract
Pudding:
Dissolve baking soda with water
Mix water soda mixture with the molasses and cranberries
Using a strong spoon mix in enough flour so that the resulting batter is very stiff
Pour into closed molds (Grandma suggested using 2 1 lb. cans of coffee which would be capped with aluminum foil and tied down with twine or wire)
Bake in a water bath of hot water for 2 hours at 275℉
Sauce:
Cream butter and sugar
Stir in remaining ingredients
Boil few minutes until smooth
This recipe was found in the garage at the lake in one of two of Grandma's molds. Sylvia chose one of these molds and I the other. The occasion was the dividing up of Mom's possessions after she died. This recipe lives now due to Syl's discovery of these molds in a forgotten cabinet and the good fortune that within hers was this recipe. I intend to use the molds for aspic as well.
