| Fresh Cranberry Chiffon Pie
2 envelopes of unflavored gelatin
1/2 cup of cold water
1 1/2 cups of fresh cranberries, rinsed
1/4 cup of water
1/2 cup of sugar
1/2 teaspoon of salt
1/4 cup of orange juice
2 teaspoons grated orange rind
3 egg whites
1/2 cup of sugar
1 baked 9 inch pastry shell
sweetened whipped cream, optional
orange rind, optional
8 cranberries, optional
Soften gelatin in 1/2 cup of cold water and set aside. Place cranberries in saucepan with 1/4 cup of water. Cover and cook only until skin pops, about 10 minutes. Add 1/2 cup of sugar, salt, and softened gelatin. Mix well. Stir in orange juice and rind. Chill until mixture is completely cooled and begins to thicken. Beat egg whites until they stand in soft peaks. Gradually beat in 1/2 cup sugar and beat until soft.
Fold meringue into cranberry mixture. Spoon into baked pie shell. Chill until ready to serve. Garnish with whipped cream, orange rind, and cranberries, if desired. Makes 8 servings |
|
|
|