(From "Gooey Desserts, the Joy of Decadence")
Combine all ingredients except cream and garnishes in a saucepan. Heat to a boil over medium heat, stirring now and then to prevent sticking. Reduce heat and simmer, uncovered, for 20 minutes. Chill.
Cranberry sauce may be stored in refrigerator as long as 1 week. Whip cream in a cold bowl with cold beaters, to stiff peaks. To make ahead, put cream into a cheesecloth-lined wire mesh strainer set over a bowl. Refrigerate, covered. May be prepared as much as 6 hours ahead of serving. To serve, fold 3/4 cup of the chilled cranberry sauce, leaving streaks, into the whipped cream. Spoon into a stemmed serving dish. Garnish with orange rind and mint.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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