Instructions: Mix 1 cup cranberries, apple juice, and brown sugar in sauce pan. Heat until cranberries begin to pop. Remove from heat, separate berries and liquid. Beat sugar into eggs. Heat half and half, pour into eggs, and then return to milk/egg mixture to sauce pan and heat. Add 1/4 cup of apple juice/brown sugar liquid.

Puree in a blender cranberries, milk and eggs mixture, with vanilla and spices.

Cool. Heat remaining cranberries in remaining liquid until they pop. Discard liquid and cool berries. Add cream to milk/egg/etc mixture, freeze in ice cream maker. Shortly before done, add remaining cranberries. Notes: the base tasted like cinnamon rather than cranberries. Perhaps puree 1 cups of popped cranberries and then add a third cup.

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