Roosamanna (Cranberry Fluff)

• 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
• 1/2 teaspoon vanilla extract
• 18 teaspoon lemon juice, or to taste
• Thin gingersnaps, for serving (optional)

1. Bring juices to a boil in a saucepan.
2. Slowly whisk in farina and sugar, and simmer, whisking often, 10 minutes.
3. Pour into a large bowl or the bowl of a stand mixer and let cool at least 10 minutes.
4. Stir in vanilla and lemon juice.
5. It should be quite sweet and quite tart.
6. Adjust sugar or lemon juice if needed.
7. Whip at high speed until very fluffy, creamy and pale pink, 8 to 10 minutes.
8. 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).

cranberry juice cocktail, cranberry juice, quickcooking farina, sugar, vanilla, lemon juice

Taken from cooking.nytimes.com/recipes/1013389 (may not work)