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 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 Pillsburys Best Self-Rising Flour, omit baking powder and salt. NOTES : "Senior Winner in Pillsburys 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@aol.com on Oct 19, 1997
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 58 (8%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 41.7mg||13 %|
|Sodium 108.7mg||4 %|
|Potassium 86.7mg||2 %|
|Total Carbohydrate 175.7g||52 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 173.8g|
|Protein 1.1g||2 %|
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Calories per serving: 740
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