In a large pot boil cranberries with water until all the berries are popped. Strain the liquid and discard fruit.
Measure the cranberry juice, and if necessary, add water to equal 4-½ cups, add sugar, and Cream of Wheat. Cook 5 minutes, stirring. Cool, then chill overnight. Beat with an electric mixer until frothy and beautiful. Serve in sherbet glasses. Can be eaten plain or with whipped cream.