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Fresh Cranberry Orange Pie: Date Added: 11 Oct 2010
Listed in: Desserts
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Fresh Cranberry Orange Pie

Cranberries are a fall tradition. Too tart to eat raw, cranberries are blended with orange, sugar, whipped cream and egg whites to make a refreshing pie. This pie tastes best served the day it is made or it can be frozen immediately after assembly. Allow one hour to thaw at room temperature before serving.
2 cups fresh cranberries ( 10 oz package) rinsed and picked over
2 peeled fresh oranges, seeded
Grated rind of orange about 2-3 tsp
1 cup sugar
2 envelopes unflavored gelatin
1/4 cup cold water
2 tbsp pasteurized egg whites*
1/4 cup sugar
1/2 cup heavy cream whipped
1 teaspoon vanilla
1 9-inch pie crust baked and cooled
Whipped cream or ice cream for serving

Cooking Instructions

Reserve ten whole cranberries for a garnish, put remaining cranberries, orange, orange rind and 1 cup sugar in food processor and chop until coarse. Transfer to a medium size bowl.
In a small bowl sprinkle gelatin over 1/2 cup cold water to soften for one minute. Place gelatin over a saucepan of hot water for five minutes, stir to melt . Mix gelatin into cranberry mixture and chill until it thickens, about 15 minutes.
Beat egg whites until they stand in soft peaks, gradually beat in 1/4 cup sugar, and fold into cranberry mixture along with whipped cream and vanilla.
Pour into prepared pie crust and chill until ready to serve, at least one hour. Garnish with a dollop of whipped cream and remaining whole cranberries.
* The egg whites are not cooked in this recipes. Use pasteurized liquid egg whites sold in the dairy case next to whole eggs to avoid any risk of salmonella.

Makes 8 servings
Calories 332, fat 10.3 g, cholesterol 10 mg, sodium 188 mg, carbohydrate 59.4 g, fiber 2.6 g, sugar 48.1 g, protein 2.8 g,
1/8 cranberry orange filling without crust: calories 185, fat 2.9 g, saturated fat 1.7 g, cholesterol 10 mg, sodium 17 mg, carbohydrate 39.9 g, fiber 2.2 g, sugar 36.6 g, protein 1.6 g

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