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.