Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring cranberry juice to a boil over medium heat in a saucepan. when juice is boiling, slowly add sugar and stir gently until dissolved. stirring briskly, add the cream of wheat. reduce the heat and simmer, stirring occasionally until thickened. (6-8 minutes). note: if using quick cream of wheat, cooking time should be 3-4 minutes. when mixture is thick, transfer to a large mixing bowl and beat with electric mixer at high speed for 10-15 minutes or until the mixture is light and fluffy, and pink in color. pour into serving bowl or in individual dishes. serve within 2 hours at room temperature.

Target recipe: grease 10 inch pie pan. spread cranberries over the bottom of pan. sprinkle them with the 1/2 cup sugar and chopped nuts. in a bowl, mix the eggs and beat well. add flour, remaining sugar, and butter to the beaten eggs. beat well. pour batter over cranberries. bake at 325* for 1 hour. serve hot with vanilla ice cream or serve warm/cool with whipped cream.