Cranberry Farina Dumplings make you feel loved and warm inside while giving you that burst of flavor you crave. Imagine coming home in the cold and enjoying what you simply cannot buy in the store.   This German Dumpling variety is rich in vitamin B and iron.  Farina is comparable to Cream of Wheat.  I use dried cranberries, but you could add cinnamon from Sri Lanka, butter, brown sugar, raisins, honey, jam, hot, fresh or dried fruit.  Cranberries and blueberries can make a world of difference and make your dumplings pop.

Cranberry Farina Dumplings (Cran-Griessklosse)

Ingredients:

  • 3 cups milk
  • 2 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 3 tbs butter
  • 1 1/2 cups farina, not the quick cooking type
  • 3 eggs
  • Dried Cranberries as desired

In a heavy 2 to 3 quart saucepan, heat the milk, 1/2 teaspoon of the salt,  the nutmeg and the butter over moderate heat until the butter dissolves and the milk comes to a boil.  Pour in the farina slowly, so the milk never stops boiling, stirring it constantly with a wooden spoon.  Reduce the heat to low and simmer, stirring frequently, until the farina thickens enough to hold its shape in spoon,

Remove the pan from the heat and beat in the eggs, one at a time.  When the farina is cool enough to handle, shape it into round dumplings about 1 1/2 inches in diameter. This is when I add my cranberries.

Bring two quarts of water and 2 teaspoons of salt to a boil in a large saucepan or soup pot and drop in as many dumplings as the pot will hold comfortably.

Stir once or twice to prevent the dumplings from sticking to one another or to the bottom of the pan.  Reduce the heat to low and simmer, undisturbed, for 15-20 minutes.

Then, with a slotted spoon, transfer the dumplings to a heated platter.  Serve them as a hot dessert, sprinkled with cinnamon-sugar or accompanied by applesauce or stewed fruit.  Or, they could easily be topped with melted butter to accompany a roast or stew, or garnish a soup.  This recipe is world wide and to the last ingredient is universal.  A good tip is to temper your eggs before adding to the Farina mixture.  How I do it, is take out a half a cup or so to a different container, and slowly blend in the eggs to raise to temperature and return to the pot so the eggs will not scramble.

Gesegnete Mahlzeit!

Blessed Meal!

 

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