- 3/4 cup whole berry cranberry sauce
- 3 tablespoons orange juice concentrate
- 2 tablespoons chopped pecans
- 1/2 cup whipping cream
- 2 tablespoons sugar
- Place the cranberry sauce in a bowl; chop the cranberries. Stir in the orange juice concentrate and pecans; set aside. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold into the cranberry mixture. Fill foil-lined muffin cups two-thirds full. Cover and freeze until firm. Remove from the freezer 15 minutes before serving.