1 cup cranberries
1 cup sugar
3 tbsp farina
Mash picked over and washed cranberries with a wooden pestle, add 1/2 cups boiled water and squeeze berries through a cheese cloth. Leave squeezed juice in a cold place. Put squeezed cranberries into a pot with 3 cups of water, bring to boil, lower the heat and simmer 5 minutes. Strain cooking liquid into another pot and cook farina in it — steadily adding it to the boiling liquid while stirring.
After 20 minutes of simmering add sugar to farina, return it to boil and take it off the heat. Add squeezed juice to cooked farina and whip it with a whisk until thick foam forms. When the volume of the foam doubles transfer it into dessert bowls and store in a cool place. Serve cranberry mousse with cold milk.