- 1 cup rum
- 2/3 pound dried cranberries
- 3/4 cup red wine
- 1 teaspoon lemon zest, or to taste
- 1 whole clove
- 1 pound all-purpose flour
- 1 cup whole milk
- 2 eggs
- salt to taste
- 1/4 pound slab bacon, cubed
- 1/4 pound bologna, cubed
- 2 stale dinner rolls, cubed
- Combine cranberries and rum in a bowl; soak cranberries in rum, 8 hours to over night. Drain and discard rum.
- Combine cranberries, red wine, lemon zest, and clove together in a saucepan; bring to a boil, reduce heat to medium, and simmer until flavors combine, about 15 minutes. Strain cranberries; discard wine and clove.
- Beat flour, milk, eggs, and a pinch of salt together in a large bowl until air bubbles form.
- Cook and stir bacon, bologna, and bread cubes in a large skillet over medium-high heat until lightly browned and crisp, 5 to 10 minutes. Cool in skillet.
- Transfer bacon mixture and all accumulated pan drippings to flour mixture; stir until an elastic dough forms.
- Bring a large pot of salted water to a boil; reduce heat to medium-high to maintain a rapid simmer. Butter a warm baking dish.
- Working in batches, form dough into dumplings using two large spoons; drop dumplings into simmering water. Cook until dumplings are set, about 15 minutes. Transfer cooked dumplings to prepared baking dish, cover the dish, and keep in a warm place until ready to serve. Top dumplings with cranberry mixture.