Combine cranberries, pecans, flour, baking soda, brown sugar, molasses, water, cinnamon, nutmeg and ginger in bowl. Pour batter into greased 2 quart pudding mold. Cover with greased foil. Place mold on trivet in pan with enough boiling water to come halfway up sides of mold. Cover tightly and simmer 2-1/2 hours. Lift mold from pan, then remove foil and let stand 5 minutes. Unmold onto serving platter. Serve with Eggnog Sauce. Makes 10 to 12 servings. Eggnog Sauce 1 cup butter or margarine 2 cups prepared eggnog 1/4 cup rum 1/2 cup sugar Combine butter, eggnog, rum and sugar in saucepan. Heat, stirring, until butter melts, sugar dissolves and mixture is steaming hot. bake 31