1 pound (4 cups) cranberries
1 1/2 cups water
3 egg yolks
1 1/2 cups sugar
5 tablespoons flour
1/2 teaspoon salt
juice and rind of 1/2 orange
1 tablespoon butter
3 egg whites
1 dozen lady fingers

Cook cranberries and water until all the skins pop open. Strain.

Combine with beaten egg yolks, sugar, flour, salt, orange juice and rind. Cook over hot water until thick. Add butter. Cool, fold in whipped egg whites.

Line the bottom and sides of spring-form pan with halved lady fingers, add half the cranberry mixture. Cover with lady fingers, add remaining mixture. Chill for 8 hours.

Unmold, decorate with chopped nuts.