Roosamanna (Cranberry Fluff)

Directions

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