• 1 lb. cranberries
• 1 ½ cups sugar
• 5 cups water
• 3 whole cloves
• ½ cup cornstarch
• 1 small stick cinnamon
• 2 tablespoon cold water

Cover cranberries with water and cook until tender. Press through sieve. Take only 1 cup of the liquid for this pudding. Add 4 cups of water to the cup of cranberry liquid. Add sugar, cloves and cinnamon and bring to boiling point. Make smooth paste of cornstarch with 2 tablespoons cold water and add to boiling cranberry sauce. Cook until thick and smooth. Remove spices and turn pudding into sugar-coated mold. When cold, serve with whipping cream.