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MAKE PUDDING
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1. Coarsely chop cranberries in a food processor. Put them in a medium bowl and stir in the pecans, 1 cup of the sugar, flour, cinnamon, allspice and ginger.
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2. In another bowl combine the breadcrumbs, cookies, butter, milk, eggs, baking powder, salt and the remaining 3/4 cup sugar. Mix thoroughly.
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3. Butter the inside of the pudding mold and pour in the batter - it will be 2/3 full. In a stock pot, set a steamer basket and bring water to a boil. Set the tightly covered mold on the steamer. The water should come half way up the sides. Simmer covered about 1 hour till a skewer comes out with crumbs adhering. Unmold and serve with cranberry glaze poured over and sauce on the side.
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MAKE CRANBERRY GLAZE
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1. Combine cranberry juice and sugar in a saucepan. Cook till sugar is disolved and it registers 250 degrees on a thermometer. Brush sides with wter while cooking. Add cranberries and let cool. Pour over warm pudding.
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MAKE GRAND MARNIER SAUCE
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1. In a saucepan cook the sugar,cream,butter and a pinch of salt stirring till butter melts and mixture is smooth.
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2. Off heat stir in Grand Marnier and lemon juice. Chill till thickened. Serve on the side.
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MAKE AHEAD
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Pudding may be frozen. Thaw, then heat in same manner as before. Glaze and sauce can be made several days in advance.
