In a saucepan, put cranberries and water to boil until the berries pop and the juice is a nice red color. Strain.

Add sugar and Farina to the juice. Cook over low heat until thickened, stirring to keep from sticking, about 15 minutes.

Cool to room temperature, then beat with a mixer until pink and fluffy.

The key is to wait until cool before beating, or it won’t fluff up enough. Serve with light cream or milk poured over it.