Ingredients Jump to Instructions ↓

  1. 1 package (12 ounces) fresh or frozen cranberries, thawed 1 cup orange juice 3/4 cup water 3/4 cup sugar Sugar substitute equivalent to 3/4 cup sugar 1/3 cup quick-cooking tapioca 2 teaspoons grated orange peel 1/4 teaspoon salt MERINGUE: 4 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar 1 pastry shell (9 inches), baked

Instructions Jump to Ingredients ↑

  1. Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours. Yield: 8 servings. Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener.


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