Preparation:

Dumplings:

Pulp the cheese with a wooden spoon. Add butter, 2 whisked eggs, semolina, salt and a bit of flour. Mix it all thoroughly. Cover your hands with flour and form dumplings. Throw them into boiling, lightly salted water and cook for about 5-7 minutes over a very low heat. Take them out with a strainer.

*If the mass is too watery, increase the amount of flour – it depends on wateriness of cheese.

Sauce:

Throw the cranberries to the pot. Cut the vanilla stick. Add grains to the cranberries. Add sugar and syrup. Boil over a very low heat for about 10 minutes. Add small amount of water to corn flour. Add it to the cranberry sauce and mix thoroughly. Boil once and leave to cool.

Chop the nuts finely (here: pecan nuts). Fry in butter. Serve on dumplings with an addition of the sauce.