Cranberry Fluff
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cranberry juice cocktail
- 1cup unsweetened cranberry juice
- 3tablespoons quick-cooking farina, such as Farina Mills
- 3tablespoons sugar, more to taste
- ½teaspoon vanilla extract
- ⅛teaspoon lemon juice, or to taste
- Thin gingersnaps, for serving (optional)
Nutritional analysis per serving (8 servings)
73 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 1 gram protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring juices to a boil in a saucepan. Slowly whisk in farina and sugar, and simmer, whisking often, 10 minutes. Pour into a large bowl or the bowl of a stand mixer and let cool at least 10 minutes. Stir in vanilla and lemon juice. It should be quite sweet and quite tart. Adjust sugar or lemon juice if needed.
- Step 2
Whip at high speed until very fluffy, creamy and pale pink, 8 to 10 minutes. Scrape into ramekins or into a serving bowl, smooth top with a rubber spatula, and refrigerate at least 4 hours or overnight before serving (with gingersnaps, if desired).
Private Notes
Comments
Really tried (twice) to make this. Followed the directions without substitutions, or deviations I cooking time. After 40 minutes of bearing on high, we gave up and tried again. The second time, adding additional farina, and letting it cool longer before starting the beating. And yet again it didn’t work. Suggestions? Tricks we’re missing?
Great recipe. Exactly as my family has made this for generations. We serve it with cold creme, or half and half.
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