Cranberry Dumplings Recipe
Ingredients
| Cranberries | 1 Cup (16 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Orange juice | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1⁄3 Cup (5.33 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Salt | 1 Dash | |
| Sugar | 2 Tablespoon | |
| Flaked coconut | 2 Tablespoon | |
| Egg yolk | 1 | |
| Milk | 1 Tablespoon | |
| Butter | 1 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 659 Calories from Fat 158
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 13.3 g66.7%
Trans Fat 0 g
Cholesterol 109.4 mg36.5%
Sodium 174.4 mg7.3%
Total Carbohydrates 124 g41.2%
Dietary Fiber 5.7 g22.7%
Sugars 98.9 g
Protein 5 g10.7%
Vitamin A 9.2% Vitamin C 64.2%
Calcium 13.1% Iron 11.6%
*Based on a 2000 Calorie diet
Directions
Sift together flour, baking powder, salt, and the 2 tablespoons sugar; stir in the coconut.
Combine egg yolk, milk, and butter or margarine; stir into flour mixture just till blended.
Drop in 2 portions onto boiling hot cran berry mixture.
Simmer, tightly covered, 20 minutes.
Serve with light cream.
Chef
