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Cranberry Pudding

2 c Whole raw cranberries
1/2 c Molasses
1 1/4 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt


Stir cranberries and 1/3 cup boiling water into molasses. Sift dry ingredients; mix thoroughly into molasses-cranberry mixture. Pour into a 1 1/2-quart mold; cover tightly with foil and secure. Pour 3 cups hot water into slow cooker. Place mold on rack. Cover and steam on HIGH for 5 to 6 hours. Cool in mold. Cut in wedges or slices. Serve with cream or softened ice cream.




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