Cranberry Orange Cream Pie
1 cup sugar
1 package unflavored gelatin
1/4 cup water
1 tablespoon orange juice
1 cup cranberries, chopped
1 tablespoon grated orange peel
3 egg whites
1 cup whipping cream
1/4 teaspoon cream of tartar
1 baked pie crust
Directions: 1. In a saucepan combine 2/3 cup sugar and gelatin. Stir in water,
orange juice, and cranberries. Cook over medium heat until mixture comes to a
boil, stirring constantly.
2. Remove from heat, Stir in the orange peel and refrigerate until slightly
thick and cool, about 30 minutes. In a large bowl beat egg whites and cream of
tartar until frothy.
3. Gradually add remaining 1/3 cup sugar. Beat until stiff peaks form.
4. Fold cooled cranberry mixture into egg whites. In another bowl beat whipping
cream until soft peaks form. Fold into cranberry mixture. Spoon into baked
5. Refrigerate at least 1 hour before serving.
Number of Servings: 8