Method :
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In 2-quart saucepan, combine
cranberries, the 3/4 cup sugar, the water, and orange juice; cover
and simmer 10 minutes.
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Sift together flour, baking powder,
salt and the 2 tbsp sugar; stir in the coconut.
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Combine egg yolk, milk, and butter or
margarine; stir into flour mixture just till blended.
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Drop in 2 portions onto boiling hot
cranberry mixture.
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Simmer, tightly covered, 20 minutes.
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Serve with light cream.
Serves 2
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