- 1 can jellied cranberry sauce
- 1/2 cup water
- Grated peel of 1 lime
- 1 cup heavy cream
In a small saucepan, melt 1 can jellied cranberry sauce in 1/2 cup water over medium-high heat. Remove from the heat and stir in the grated peel of 1 lime. Whisk in 1 cup heavy cream. Divide the mixture among four 6-ounce ramekins, cover and freeze overnight.