2 c. raw cranberries (coarsely chopped)
1 1/3 c. sifted all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 c. molasses
1/3 c. hot water

Grease 1 1/2 quart pudding mold with cover. Sift flour, soda, cinnamon and salt over cranberries. Combine molasses and water. Stir into cranberry mixture. Pour into mold and cover. Place mold on trivet in deep kettle - add enough boiling water to come halfway up the side of mold. Steam in the covered kettle for 2 hours. Serve with vanilla sauce.

VANILLA SAUCE:

1 c. sugar
2 tbsp. flour
1/2 c. butter
1/2 c. cream

Combine. Bring to a boil over low heat. Boil 2 or 3 minutes until thick. Remove from stove. Add 1/2 teaspoon pure vanilla. Serve warm.