CRANBERRY RIBBON PIE

[marlaoh]

CRANBERRY RIBBON PIE
1 cup whole cranberry sauce

¼ cup orange juice

1 tablespoon cornstarch

1 9-inch baked pastry shell

2 eggs, separated

½ cup sugar

1 tablespoon unflavored gelatin Dash salt

1 cup milk

1 teaspoon rum flavoring or vanilla

¼ teaspoon cream of tartar

¼ cup sugar

½ cup heavy cream, whipped Frosted Cranberries

In a saucepan, combine cranberry sauce, orange juice, and cornstarch. Place over medium heat and cook 3 to 4 minutes until thickened and translucent. Cool. Pour into pie shell; set aside. In a small saucepan, combine lightly beaten egg yolks, ½ cup sugar, gelatin, salt, milk, and flavoring; place over medium heat and cook, stirring constantly, until mixture comes to boil. Remove from heat. Chill until mixture mounds when dropped from spoon. Beat egg whites with cream of tartar until foamy; gradually add ¼ cup sugar, beating until stiff, glossy peaks form. Fold whipped cream and egg whites into gelatin mixture. Pour into pie shell over cranberry mixture. Refrigerate 2 to 3 hours or until set. Arrange Frosted Cranberries in clusters on top of pie before serving.

FROSTED CRANBERRIES

12 to 15 fresh cranberries ½ cup sugar

Moisten each cranberry in water; roll in sugar. Place on paper towel to dry.