Cranberry coconut holidainty

Yield: 8 Servings

Measure Ingredient
3 cups Fresh cranberries
1¼ cup Water
2 cups Sugar
½ cup Orange juice
1 cup Pillsbury's Best All Purpose Flour*, sifted
¼ cup Sugar
1¼ teaspoon Double-acting baking powder
¼ teaspoon Salt
½ cup Coconut; chopped
1 Egg
¼ cup Butter
2 tablespoons Orange juice
Plain or whipped cream

SIMMER for 20 minutes. SERVES 8. Combine cranberries, water and sugar in large wide saucepan or skillet. Bring to a boil; cook 5 minutes. Remove from heat; add ½ cup orange juice. Sift together into mixing bowl the flour, sugar, baking powder and salt. Add coconut. Beat egg until light and fluffy. Add butter, melted and cooled, and 2 tablespoons orange juice or water. Add to dry ingredients; mix only until all dry particles are moistened. Heat cranberry mixture to the boiling point. Drop dough by tablespoonfuls into simmering cranberry mixture. Dip spoon into cold water each time. Cover tightly and simmer 20 minutes. Do not remove cover during cooking process. Serve warm; spoon cranberry sauce over dumplings and top with plain or whipped cream, if desired. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

NOTES : "Senior Winner in Pillsbury's 5th Grand National REcipe and Baking Contest, by Mrs. Willard Aiken, Des Moines, Iowa. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #853 by NGavlak@... on Oct 19, 1997

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