Grape Dumplings

for this you need a pan that can be covered tightly and that is wide enough that the juice will only be about 1.5 inches deep.....

1 qt home-made grape juice (ie - with pulp and flavor)
sugar to taste
about 3 tablespoons cornstarch, dissolved in 1/4 cup water

sweeten juice to taste and bring to a simmer, thicken with cornstarch to the consistancy of a thick but still fluid gravy.

stir together:
1 cup flour
1/4 cup sugar
1 and 1/2 teaspoon baking powder
dash salt
2 tablespoons melted butter
1/3 cup milk

drop dumplings by tablespoons into barely simmering juice.
Cover and steam dumplings in the simmering juice 20-20 minutes. Serve dumplngs in bowls with the hot thickened juice poured over them.
Whip cream may be added but is gilding the lily.

This works nicely using mulled cider, or berry purees as your cooking liquid as well. I have done it with eggnog as the base liquid as well, but you have to really watch your temperatures when using eggnog!