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Cooked by: Chef / Last Modified: 7/5/2008 / Number of Servings: 1 |
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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 1
1/2 cups and is excellent when poured over the Cranberry Pudding.
Ingredients: 4 Tablespoon(s) Butter 1 Cup(s) Confectioner's sugar 1 Egg, separated 1/4 Cup(s) Sweetened cranberry juice 1/2 Orange rind, grated |
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