Cranberry Angel Whip

• 1 tsp (5 ml) unflavored gelatin
• 2 tbsp (30 ml) cold water
• 1 cup (225 ml) jellied cranberry sauce
• 1/4 cup (60 ml) powdered sugar
• 2 egg whites
• 1/2 cup (125 ml) heavy cream, whipped
• 1/2 tsp (2 ml) vanilla
• whipped cream or custard sauce, garnish

1. Soften gelatin in cold water.
2. Heat 1/2 cup (125 ml) cranberry sauce and dissolve gelatin in it; cool.
3. Add powdered sugar and remaining cranberry sauce.
4. Fold in stiffly beaten egg whites and whipped cream to which vanilla has been added.
5. Chill.
6. Serve with whipped cream or custard sauce.

unflavored gelatin, cold water, cranberry sauce, powdered sugar, egg whites, heavy cream, vanilla, whipped cream

Taken from online-cookbook.com/goto/cook/rpage/000BF8 (may not work)