- 2 cups half-and-half cream
- 6 eggs
- 1 cup sugar
- 3 cups heavy whipping cream
- 2 cans (11-1/2 ounces each) thawed cranberry juice concentrate, undiluted
- 2 cups water
- In a Dutch oven, combine the half-and-half, eggs and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; cool slightly. Stir in the remaining ingredients. Cover and refrigerate until chilled. Yield: 3 quarts.
Originally published as Cheery Cranberry Nog in Country Woman Christmas Annual 2005, p25
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