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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.