4 tb Butter
1 c Confectioner’s sugar
1 Egg, separated
1/4 c Sweetened cranberry juice
1/2 Orange rind, grated
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.