Combine 1 can whole-berry cranberry sauce and the grated zest of half an orange in a skillet and warm over low heat, stirring, just until the cranberry sauce loosens. Sweeten 2 cups freshly whipped cream with a touch of confectioners' sugar; fold into the cranberries until ribbons of color form, but stop before the two mix completely.
Photograph by Anita Calero
Recipe courtesy Food Network Magazine
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