Cranberry Eggnog

Ingredients
2 cups half-and-half cream
6 eggs
1 cup sugar
3 cups heavy whipping cream
2 cans (11-1/2 ounces each) thawed cranberry juice concentrate, undiluted
2 cups water

Directions
In a Dutch oven, combine the half-and-half, eggs and sugar.
Cook and stir over medium heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon.
Remove from the heat; cool slightly. Stir in the remaining ingredients.
Cover and refrigerate until chilled.
Yield: 3 quarts.

Nutrition Facts: 1 serving (1 cup) equals
415 calories,
29 g fat (17 g saturated fat),
208 mg cholesterol,
75 mg sodium,
34 g carbohydrate,
trace fiber,
6 g protein.