1/2 cup (1 stick) butter
1 cup powdered sugar
1 egg, separated
3/4 cup jellied cranberry sauce, mashed

Melt butter over hot water (double boiler). Add sugar and beaten egg yolk, and beat the mixture with a rotary egg beater until smooth and light. Add cranberry sauce. Fold in stiffly beaten egg white.

Serve over steamed puddings or other simple desserts.

Makes about 1 1/2 cups sauce.