1/4 cup quick cooking tapioca
1 1/3 cups boiling water
1/4 teaspoon salt
2 tablespoons orange juice
1 teaspoon grated orange rind
1 cup Ten-Minute Cranberry Sauce
1 cup cream, whipped

Cook tapioca in salted water in top of double boiler 15 minutes, stirring occasionally. Cool and add orange juice and rind and Ten-Minute Cranberry Sauce. Fold in whipped cream.

Pour into glasses and chill. Top with whipped cream for serving.