Mix curd, sour cream, egg and a pinch of salt. Mix semolina and flour and stir into the curd mixture. Let the mixture stand for 1 hour. Then form 12 dumplings with two spoons and cook them in hot salted water just below boiling point, i.e. not boiling. Strain the cranberries, stir in some rum and mix with some orange juice to a creamy sauce. Lift out the dumplings, drain, arrange and cover with the cranberry sauce.