Cranberry Eggnog

6 eggs, separated
4 tablespoons granulated sugar
1 quart cranberry juice
2 cups heavy whipping cream
Dash of ground nutmeg

Beat egg yolks until lemon colored. Add 2 tablespoons of sugar and beat for 5 minutes more. Set aside.

Beat whites until soft peaks form. Gradually add remaining 2 tablespoons of sugar to the whites. Beat until stiff and glossy. Fold whites into yolk mixture. Stir in cold juice and cream. Sprinkle with nutmeg. Refrigerate.