Cranberry Dumplings

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • cup shortening
  • ½ cup milk
  • 1 pound cranberries
  • cups sugar


    1. Preheat oven to moderate (375°F.).

    2. Sift together two cups of the flour, the baking powder and salt. Cut in the shortening until the lumps are the size of small peas. Add milk all at once and stir until moistened. Form the dough into a ball and roll out on a lightly floured surface into a rectangular sheet about one-quarter inch thick. Cut into six squares.

    3. Wash cranberries and combine with the sugar and remaining flour. Press some of the berries into a half-cup measure and unmold onto one of the pastry squares. Bring corners of square to center. Seal edges almost to center; turn back the points of dough, exposing cranberries. Repeat with remaining berries and pastry.

    4. Place the dumplings one inch apart in a greased baking pan. Bake for thirty-five minutes, or until lightly browned.