Recipe - Cranberry Coconut Holidainty

3 cup Fresh cranberries
1 One fourth cup Water
2 cup Sugar
One half cup Orange juice
1 cup Pillsbury's Best All Purpose
Flour*, sifted
One fourth cup Sugar
1 One fourth teaspoon Doubleacting baking powder
One fourth teaspoon Salt
One half cup Coconut; chopped
1 Egg
One fourth cup Butter
2 tablespoon 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 One half 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
SelfRising 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 MCRecipe Digest V1 #853 by NGavlak@aol.com on Oct 19, 1997