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Cranberry Eggnog


  • 6 eggs, separated
  • 4 tablespoons granulated sugar
  • 1 quart cranberry juice
  • 2 cups heavy whipping cream
  • Dash of ground nutmeg

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  1. Beat egg yolks until lemon colored.
  2. Add 2 tablespoons of sugar and beat for 5 minutes more. Set aside.
  3. Beat whites until soft peaks form.
  4. Gradually add remaining 2 tablespoons of sugar to the whites. Beat until stiff and glossy.
  5. Fold whites into yolk mixture.
  6. Stir in cold juice and cream.
  7. Sprinkle with nutmeg.
  8. Refrigerate.