2 c. raw cranberries
1 1/3 c. flour
1/4 c. molasses
1/4 c. corn syrup
2 tsp. baking soda dissolved in 1/3 c. hot water

BUTTER SAUCE:

1 c. sugar
1 c. half and half
1/2 c. butter
Vanilla extract to taste

Grease two 1 lb. cans. Measure all ingredients into a large bowl. Mix well. Fill cans 2/3 full; cover tightly with foil.

Place a rack in the bottom of a large Dutch oven or 10 quart pan. Pour boiling water into pan up to the level of the rack. Place filled cans on the rack. Cover pan with a lid. Steam approximately 2 hours or until toothpick inserted in centers comes out clean. If you need to add water during steaming, lift lid and add hot water quickly. Immediately remove pudding from cans. Pour warm Butter Sauce over.

Butter Sauce: Cook until sugar and butter are melted.