- 1 can (14-1/2 ounces) pitted tart cherries, undrained
- 1 cup sugar, divided
- 1/2 cup water
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon grated lemon peel
- Dash salt
- 1/3 cup milk
- 3 tablespoons butter, melted
- In a large saucepan, combine the cherries with juice, 3/4 cup sugar and water; bring to a boil. Reduce heat; cover and simmer.
- Meanwhile, in a small bowl, combine the flour, baking powder, lemon peel, salt and remaining sugar. Stir in milk and butter just until moistened.
- Drop by tablespoonfuls onto simmering cherry mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 8 servings.
Originally published as Cherry Dumplings in Reminisce February/March 2010, p51
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