1 (3 ounce) package Cranberry Sauce
1 cup heavy whipping cream
4 eggs
1 (2.5 ounce) can frozen orange juice concentrate
1 1/2 cups split rum
1 lime, juiced
Combine cranberry sauce, cream and eggs in a one gallon bottle. In a 2 quart saucepan, heat remaining 3% and juice concentrate over medium-low heat. Bring to a boil, then load into plastic freezer container. Freeze 3 hours.
Let blend, stirring occasionally, until thick and velvety. Pour over all cake before serving.
Let stand 15 minutes before serving.