1/2 cup white sugar
1/2 cup heavy cream
1/3 cup water
1 cup fresh, cracked cranberries
1/4 cup white sugar
1/2 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
In a saucepan, combine 3/4 cup sugar, cream, water, and cranberries. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and pour into a 1 quart glass jar. Refrigerate 1 hour.
In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until whites form stiff peaks. Sift the 1/2 teaspoon of sugar from the white whites, 1/2 teaspoon at a time, then fold the whites into the syrup. Continue to beat until thick. Fold in the vanilla. Spread into prepared jar, cover, and refrigerate 2 hours or overnight.