1/2 c. uncooked Cream of Wheat
6 tbsp. sugar
3 c. cranberry juice

In a 2 quart saucepan, bring the cranberry juice to a boil over moderate heat. Add the sugar, stirring constantly. Add the Cream of Wheat a little at a time, stirring with a wooden spoon. Reduce the heat and simmer for 10 minutes until the mixture has thickened to a puree. Transfer the mixture to a large mixing bowl. Using a rotary beater, beat the mixture until it has tripled in volume and is very light and fluffy. Pour into individual serving bowls and serve as soon as possible.