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What You Need:
(To Serve: 6 to 8)
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3 cups bottled or canned cranberry juice
6 tablespoons sugar
½ cup uncooked Cream-of-Wheat
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Translate this recipe:
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| How To Cook: |
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1. In a 1 1½ -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.
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2. Reduce the heat and simmer for 6 to 8 minutes, stirring occasionally, until the mixture becomes a thick puree.
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3. With a rubber spatula, transfer the puree from the saucepan to a large mixing bowl. Use an electric mixer for the next step.
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4. Although it is possible to make "Vatkattu Marjapuuro" with a wire whisk, it is scarcely practical; an hour of vigorous whisking might be required.
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5. Beat with the mixer set at 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.
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6. Pour into a large serving bowl, or individual dessert bowls, and keep no longer than a few hours before serving at room temperature.
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7. NOTE: If you wish to make this dessert with a nontart juice such as apple, strawberry or raspberry, add a tablespoon of lemon juice.
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