1 lb. raw cranberries
2 c. sugar
2 c. water
1 1/2 c. toasted bread crumbs
1 1/2 c. whipping cream, whipped & sweetened to taste with powdered sugar

Boil cranberries in water until soft and skins have popped. Add sugar and bring to a boil, then chill thoroughly. Cover bottom of glass bowl with a layer of cranberries, then a layer of whipped cream, and then a layer of toasted crumbs. Repeat until all is used.

Lingonberries may be substituted for the cranberries. This may be served as a salad or dessert.