1/4 cup white sugar
1 (12 fluid ounce) can frozen unsweetened cranberry juice
2 cups water
1 (1.3 fluid ounce) can evaporated milk
1/3 cup white sugar
6 tablespoons butter
1 quart vanilla ice cream with ice, softened
1/2 cup whipped egg whites
1/2 teaspoon vanilla extract
In a large saucepan over medium heat, combine sugar, diced cranberries, water, evaporated milk, sugar, and butter. Bring to a boil. Reduce heat to low to mixture and simmer, covered, for 1 hour, or until soft. Stir in the eggs, vanilla extract, and creme de menthe. Simmer 2 hours, or until thick and frothy.