Cranberry Whipped Cream
- 3/4 cups 100% juice cranberry blend*
- 1 cup light whipped topping or whipped cream
- 1/2 stick butter
- Place the juice into a saucepan and boil for approximately 5 – 7 minutes until reduced to a syrup (about 3 tablespoons). Allow to cool.
- Place the whipped topping into a bowl and fold in the reduced juice.
- Serve on top of your favorite dessert.
*Other 100% juices may be substituted.