In a 2 quart saucepan, combine the cranberries, 3/4 cup sugar, water and orange juice. Cover and simmer for 10 minutes.
Sift together the flour, baking powder, salt, and the 2 tablespoons of sugar. Stir in the coconut.
Combine the egg yolk, milk, and butter or margarine. Stir into flour mixture just until blended. Drop in 2 portions onto boiling hot cranberry mixture.
Simmer, tightly covered, 20 minutes. Serve with light cream.
Contributor: Pat ciesla
more bread recipes cranberry article with recipes
back to holiday breads, stuffing and biscuit recipes
back to main holiday recipes page more about dumplings