3 tablespoons butter or margarine
1/4 cup cocoa
1/4 teaspoon almond extract
1/4 cup cranberry sauce
2 tablespoons cranberry juice*
2 cups confectioner's sugar

Melt butter in small saucepan. Remove from heat. Stir in cocoa and almond extract. Add cranberry sauce and cranberry juice; stir well. Add sugar; mix until well blended. To make cranbery juice just for the icing, simmer berries for a few minutes in 1/8 cup water, or you may use commercial cranberry juice.

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NOTES : Featured at the Cranberry Tasting Affaire, November 17, 2001.

Recipe from: "Cranberries & Canada Geese"