Instructions: Chop cranberries coarsely (cut each into 3 or 4 pieces). Toss with 1/4 cup of the sugar; set aside.

In bowl, cream together butter and remaining sugar. Beat in eggs, one at a time; add orange rind. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Stir in cranberries.

Turn batter into buttered 6 cup pudding mould or heavy bowl; cover tightly with lid or foil. Place in steamer or large saucepan; add boiling water to come halfway up sides of mould. Cover tightly and steam, adding more water to retain level, for 1 1/2 hours or until tester inserted in center comes out clean.

Grand Marnier Sauce: In small heavy saucepan, combine sugar, cornstarch and salt; stir in water. Bring to boil, stirring constantly; boil gently for 2 minutes. Stir in butter and liqueur, adding more liqueur if desired.

(Sauce may be kept warm, covered, over low heat.) Serve spooned over pudding or pass separately.

Makes about 6 servings.

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