3 c. raw cranberries, washed
3/4 c. seedless raisins
3/4 c. light molasses
1/2 c. boiling water

Bake this moist pudding ahead, if you wish, and freeze. Into a bowl put cranberries and raisins; add molasses and water. Sift 2 1/4 cups all purpose flour, measure and sift with 3 teaspoons baking soda. Add to above.

Add 1 cup chopped walnuts. Stir until all is blended. Pour into a greased and sugared 9 x 13 baking pan. Cover lightly with foil. Bake 1 hour at 325 degrees.

SAUCE:

1/2 c. butter
2 c. sugar
1 c. light cream

Combine. Bring to a boil and boil 3 minutes. Stir in 2 teaspoons vanilla. Cut pudding in squares and serve with hot sauce. To reheat pudding (defrost if frozen) cover tightly with foil. Heat for 30 minutes at 350 degrees.