In a 2-quart saucepan, combine cranberry juice and sugar.

Bring the mixture to a boil over medium-high heat.

Whisk in the farina or cream of wheat.

Reduce heat to medium-low.

Cook, whisking constantly, until the mixture thickens, about 5 minutes.

Transfer the thickened mixture to the bowl of a stand mixer fitted with a whisk attachment.

Process on medium-high speed until thick and doubled in volume, about 12 minutes.

Serve in bowls, optionally with milk poured over the top.