Foamy Cranberry Sauce
Yield
1 servingPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | each |
eggs
separated |
|
| ¼ | cup |
cranberry juice
sweetened |
|
| ½ | each |
orange zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 1 | each |
eggs
separated |
|
| 59 | ml |
cranberry juice
sweetened |
|
| 0.5 | each |
orange zest
grated |
*
|
Directions
Cream butter and sugar together.
Add beaten egg yolk, cranberry juice and orange rind.
Fold in stiffly beaten egg white just before serving.
Makes 1½ cups and is excellent when poured over the Cranberry Pudding.
