This is a traditional Christmas-time favorite in my family - in the past my mother served this on Christmas Eve (but not restricted to the holidays!). We make it now on Christmas Day.

2 cups halved cranberries*
1-1/2 cups all-purpose flour (for gluten-free, substitute equal amount of GF all-purpose flour - add 1/2 teaspoon xanthum gum if your brand of GF flour doesn't already contain it)
1 egg
1/4 cup molasses
1/4 cup white corn syrup (Karo)
1 teaspoon baking powder
1/3 cup boiling water combined with 1 teaspoon baking soda

Use 1/2 cup of the flour to mix with the halved cranberries in large measuring cup.  Mix egg, molasses and corn syrup in large bowl, add remaining 1 cup of flour and the baking powder, followed by the floured cranberry halves.  Lastly, add the boiling water that has been combined with baking soda.  Stir together gently until flour has been thoroughly incorporated (don't use electric mixer).

Pour into ungreased 1-1/2 quart baking dish or mold and steam for 2-1/2 hours over boiling/simmering water.

Note:  Pudding seems to come out best if mold is not covered.  Put a couple of inches of water into a large Dutch oven and place rack on bottom of pan.  Put pudding mold on rack; cover Dutch oven.  Bring water to a boil; then turn heat down to a simmer over medium or medium-low heat.  Check on water every 20 minutes or so and replenish as needed with boiling water from teapot.

Serve warm with Butter Sauce (recipe below).

* I buy whole fresh cranberries from the grocery store and then freeze them.  They are much easier to cut into halves when frozen or partially frozen.

Butter Sauce:

Blend ½ cup (1 stick) unsalted butter with 1 Tablespoon flour in top of double boiler. Add 1 cup half and half, 1 cup sugar, and ½ teaspoon vanilla. Cook at very low temperature for 30 minutes, stirring frequently; stir in 1 Tablespoon brandy before serving.

(Recipe is from my mother, Nora Estrem)