3 cups cranberry juice -- bottled or canned
6 tablespoons sugar
1/2 cup uncooked cream-of-wheat
In a 1 1/2 to 2 quart saucepan, bring the cranberry juice to a boil over moderate heat.
While the juice boils, sprinkle in the sugar, a little at a time, and then slowly add the Cream-of-Wheat, stirring briskly with a wooden spoon.
Reduce the heat and simmer for 6 to 8 minutes, stirring occasionally, until the mixture becomes a thick puree.
With a rubber spatula, transfer the puree from the saucepan to a large mixing bowl.
Use an electric mixer for the next step.
Beat with the mixer set a high speed for 10 to 15 minutes, or until the pudding has tripled in volume, is a delicate pink color and is very light and fluffy.
Pour into a large bowl, or individual dessert bowl, and keep no longer than a few hours before serving at room temprature.
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