1 (16 oz.) can jellied cranberry sauce
1 tbsp. orange-flavored liqueur
1 tsp. grated orange peel
1 c. whipping cream
1/2 c. sour cream
1/4 c. powdered sugar
1/3 c. slivered almonds

In a small bowl, combine cranberry sauce, liqueur and orange peel. Mix well. In small bowl, beat whipping cream until soft peaks form. Add sour cream and powdered sugar; blend well. Fold cranberry mixture into cream mixture. Add nuts; blend gently. Pour into 1 quart mold. Freeze several hours or until firm. To serve, quickly dip mold into warm water; unmold onto serving plate. Garnish as desired with cranberries and almonds.