Cranberry Coconut Holidainty

Recipe Ingredients

3 cups	279g / 9.8oz	Fresh cranberries
1 1/4 cups	296ml	Water
2 cups	396g / 13oz	Sugar
1/2 cup	118ml	Orange juice
1 cup	62g / 2.2oz	Best all purpose flour* - sifted
1/4 cup	49g / 1.7oz	Sugar
1 1/4 teaspoons	6.3ml	Double-acting baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	46g / 1.6oz	Coconut - chopped
1		Egg
1/4 cup	49g / 1.7oz	Butter
2 tablespoons	30ml	Orange juice
		Plain or whipped cream

Recipe Instructions

SIMMER for 20 minutes.

Combine cranberries, water and sugar in large wide saucepan or skillet. Bring to a boil; cook 5 minutes. Remove from heat; add 1/2 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."

Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet

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