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Fresh Cranberry Chiffon Pie
FRESH CRANBERRY
CHIFFON PIE
2 envelopes unflavored
gelatin
½ cup cold water
1½ cups fresh cranberries,
rinsed
¼ cup water
1 cup sugar, divided
½ teaspoon salt
¼ cup orange juice
2 teaspoons grated orange
rind
3 egg whites
1 baked 9-inch pastry shell
Sweetened whipped cream,
orange rind and 8 cran-
berries, optional
1. Soften gelatin in ½ cup cold
water and set aside.
2. Place cranberries in saucepan
with ¼ cup water. Cover and
cook only until skins pop, about
10 minutes.
3. Add ½ cup sugar, salt and
softened gelatin. Mix well. Stir in
orange juice and rind.
4. Chill until mixture is com-
pletely cooled and begins to
thicken. Beat egg whites until
they stand in soft peaks.
Gradually beat in remaining ½
cup sugar and beat until stiff.
5. Fold meringue into cranberry
mixture. Spoon into baked pie
shell. Chill until ready to serve.
6. Garnish with whipped cream,
orange rind and cranberries.
Makes 8 servings
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# Fresh Cranberry Chiffon Pie
## Ingredients
- 1 baked 9-inch pastry shell
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups fresh cranberries, rinsed
- 1/4 cup water
- 1 cup sugar, divided
- 1/2 tsp salt
- 1/4 cup orange juice
- 2 tsp grated orange rind
- 3 egg whites
- Sweetened whipped cream, orange rind, and 8 cranberries, optional
## Instructions
1. Soften gelatin in 1/2 cup cold water and set aside.
2. Place cranberries in saucepan with 1/4 cup water. Cover and cook only until skins pop, about 10 minutes.
3. Add 1/2 cup sugar, salt, and softened gelatin. Mix well. Stir in orange juice and rind.
4. Chill until mixture is completely cooled and begins to thicken. Beat egg whites until they stand in soft peaks. Gradually beat in remaining 1/2 cup sugar and beat until stiff.
5. Fold meringue into cranberry mixture. Spoon into baked pie shell. Chill until ready to serve.
6. Garnish with whipped cream, orange rind, and cranberries.
Makes 8 servings