1 lb. cranberries
3/4 c. sugar
1/4 c. water
1 env. unflavored gelatin
2 tbsp. cold water
4 egg whites
1 pt. heavy cream
1/2 c. sugar

Cook the cranberries with the sugar and water. Soften gelatin in cold water, then quickly add to hot cranberries. Cool the cranberries. Save about 1 cup for decoration. Separate egg whites. Save yolks for later. Beat whites until very stiff. Set aside. Pour heavy cream into a larger bowl and beat. When halfway beaten, add sugar slowly while still beating. The egg whites and the heavy cream should be very stiff. Fold the egg whites into the heavy cream. Fold in the cranberries to the egg white cream mixture and refrigerate for 2 hours. Just before serving, sprinkle some of the cooked cranberries over the mousse.