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1 cup
Easy
Published 1966
Place the cranberries and water in a small saucepan. Cook for three or four minutes, until the skins pop. Cool.
Turn the cranberries, sugar, egg whites and salt into the top part of a double boiler over boiling water. Beat for seven or eight minutes, or until the frosting thickens and holds its shape. Remove from the heat.
Add the vanill