|Cranberries||8 Ounce (250 Gram)|
|Sugar||3 Ounce (75 Gram)|
|Orange juice||1 Tablespoon|
|Double cream||5 Fluid Ounce (150 Milliliter)|
Put the cranberries, 25 g/1 oz of the sugar and the water in a saucepan.
Cook gently until the fruit is just tender.
Remove from the heat.
Drain the cranberries, reserving the juice.
Add enough bottled or canned cranberry juice to make up to 125 ml/ 4 fl oz, if necessary.
Put the egg yolks in the top of a double saucepan or heatproof bowl over a pan of hot water and whisk with the remaining sugar over heat until they are thick and pale.
Whisk in the cranberry juice.
Continue whisking until the mixture will mike a ribbon trail on itself when the whisk is lifted.
Remove from the heat and stir in the cranberries and orange juice.
Chill for 30 minutes.
Beat the egg whites until they will hold a stiff peak.
Whip the cream until it is thick.
Fold the cream into the cranberry mixture, then fold in the egg whites.
Spoon into a serving dish or individual dishes and chill for at least 6 hours.