Ingredients for 6 individual servings:
1 pound fresh cranberries
1/3 cup water
2/3 cup granulated sugar
¼ cup water
6 large egg whites at room temperature (scant cup)
1/3 cup confectioners’ sugar
Generously butter and sugar 6 ramekins. Refrigerate.
Cranberries: Pick over the berries and discard those that are bruised before measuring them. Combine them in a saucepan with water just enough water to cover the bottom of the pan. Cover the pan, and bring to a simmer. Uncover, and cook the berries until they are soft and the mixture is thick, about 2 - 3 minutes. Put the berries through the coarse screen of a food mill. Reserve 1 cup. Refrigerate any remaining puree for another use.
Syrup base: Bring sugar and water to a boil in a small saucepan, swirling the pan to assure that the sugar dissolves completely. Cover the pan and cook for 2 minutes, uncover and continue cooking until the syrup reaches 265 degrees. Add 1 cup puree and cook, stir the mixture and reduce to 1 cup. Pour the hot cranberry base into a container to cool (over ice if using immediately).
Preheat the oven to 400 degrees.
Beat the whites with a pinch of salt to soft peaks. Sift on the powdered sugar in three installments and beat into the whites. Fold the whites into the cooled fruit puree 1/3 at a time. Spoon the soufflé base into the chilled ramekins and bake for 15 minutes.
Unmold soufflés onto plates and serve immediately with crème anglaise.