Creamy Zesty Cranberry No-Churn Dessert

Instructions:

1. Combine the cranberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the berries burst and the liquid thickens into a syrupy consistency, about 8–10 minutes.
2. Remove the cranberry mixture from heat, stir in the lemon zest, and let it cool completely.
3. In a chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
4. In a separate large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
5. Gently fold the whipped cream into the condensed milk mixture using a spatula with a slow, circular motion to maintain the air.
6. Line a 9x5 inch loaf pan with parchment paper. Pour half of the cream mixture into the pan.
7. Spoon half of the cooled cranberry reduction on top of the cream.
8. Add the remaining cream, then dot the rest of the cranberry syrup over the surface.
9. Use a butter knife to gently swirl the syrup into the cream for a marble effect.
10. Smooth the top with a spatula, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight until firm.