3 c. applesauce
3/4 c. sugar
2 tbsp. lemon juice
1/4 tsp. salt
Red food color
3 c. heavy cream
Cranberry topping

CRANBERRY TOPPING:

Combine 1 tablespoon cornstarch, 1/4 cup sugar and 1/2 cup water. Bring to a boil. Add 1 cup canned whole cranberry sauce. Cook until thick, clear. Cool. Makes about 1 1/2 cups.

To make dessert: Combine applesauce, sugar, lemon juice and salt. Stir in a few drops of red food color. Whip cream; fold into apple mixture. Pour into 2 quart baking dish. Cake and freeze until firm. Remove from freezer and whip until fluffy. Refreeze. Spoon cranberry topping over each serving. Serves 10 to 12.