| INGREDIENTS |
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4 tb Butter
1 c Confectioner's sugar
1 Egg, separated
1/4 c Sweetened cranberry juice
1/2 Orange rind, grated
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| INSTRUCTIONS |
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Cream butter and sugar together. Add beaten egg yolk, cranberry
juice and orange rind. Fold in stiffly beaten egg white just before
serving. Makes 1 1/2 cups and is excellent when poured over the
Cranberry Pudding.
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