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Ingredients
1 cup cranberry juice cocktail
1 cup unsweetened cranberry juice
3 tablespoons quick-cooking farina, such as Farina Mills
3 tablespoons sugar, more to taste
½ teaspoon vanilla extract
⅛ teaspoon lemon juice, or to taste
Thin gingersnaps, for serving (optional)
Nutritional analysis per serving (6 to 8 servings)
17 grams carbs; 73 calories; 9 milligrams sodium; 1 gram protein; 13 grams sugar
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.