Sort of a three-ingredient cranberry nog?
You can use pasteurized eggs if you’re worried (though I wouldn’t be), but be aware that pasteurized egg white don’t hold a foam as well. Risk versus reward, I guess.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Cranberry Foam Cocktail
2 cups cranberry juice
1 egg white, beaten stiff
Add cranberry juice to egg white; beat until foamy. Chill. Pour into small glasses; sprinkle with nutmeg. Makes 6 servings.