I will admit – I am the crazy woman outside the grocery store – waiting impatiently for it to open – when fresh cranberries have arrived. There – I’ve said it! I think admission is a big part of my addiction recovery.
These gorgeous, tart, healthy little gems, have my heart. As soon as they appear in the market, I load up my cart, my refrigerator, and my freezers with these precious little fruits. . . . . and then, we are off and baking.
One of the desserts I look forward to most this time of year, is a warm, cranberry pudding. It consists of a brown sugar, cranberry and walnut (optional – but really – you must) gooey, sweet and tart base, covered with a light, airy, baked -cakey top. It is at it’s best served warm, with a cold, vanilla cream – reminiscent of sweetened creme fraiche (and let me say, I could drink this stuff!). Baked in a pie plate, it is supposed to serve 6. . . but after you taste this, you will be fortunate if it serves 2!!! You will want to bake several if you are serving very many.
It is great left over – and is one of those recipes that works well with a Gluten Free flour swap-out. Simply replace the all-purpose flour with your favorite gluten free flour blend. . . . and enjoy.