|Cranberry sauce||14 Ounce|
|Grated orange rind||1 Teaspoon|
|Lemon juice||1 Teaspoon|
Put sauce through sieve.
Beat egg whites un-til very stiff but not dry; fold in cranberry puree, orange rind and lemon juice.
Continue beating until completely blended and mixture stands in glossy peaks.
Arrange 2 Or 3 ladyfingers upright in each sherbet glass, and pile whip in center.