This sweet cranberry and maple syrup pudding can be made with fresh or frozen cranberries (so you can make it any time of the year) which burst when baked to release the tart and red juice into the batter (I don’t recommend using dried cranberries as it doesn’t cook and taste as good as it does with the whole fruit). Now maple syrup is delicious by itself but in this sweet side when baked it starts to caramelize with the berries and creates a deep dark brown color that smells heavenly. This cranberry pudding is best served warm and has a cake like texture yet buttery and soft with a sweet maple caramelized crust. You can get the cranberry and maple syrup pudding recipe here. I’ll be busy moving and unpacking for the next few days so have a wonderful Thanksgiving folks and stay warm! Note: This post was sponsored by Le Creuset but all opinions stated are my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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