1. Bring cranberry juice to a boil over medium heat in a saucepan. 2. When juice is boiling, slowly add sugar and stir gently until dissolved. 3. Stirring briskly, add the cream of wheat. 4. Reduce the heat and simmer, stirring occasionally until thickened. (6-8 minutes). 5. NOTE: If using quick cream of wheat, cooking time should be 3-4 minutes. 6. When mixture is thick, transfer to a large mixing bowl and beat with electric mixer at high speed for 10-15 minutes or until the mixture is light and fluffy, and pink in color. 7. Pour into serving bowl or in individual dishes. 8. Serve within 2 hours at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
