Cranberry Chiffon Pie

CRANBERRY CHIFFON PIE

Bake a 9" pie shell.

1 Tablespoon plain gelatin
½ cup cold water
2 cups fresh cranberries
2 egg whites
1 cup sugar
1 Tablespoon lemon juice
¼ teaspoon salt
1 cup heavy cream
1 Tablespoon sugar

Soften 1 Tablespoon of plain gelatin in ½ cup of cold water, in a sauce pan. Add 2 cups of fresh cranberries. Bring to a boil, turn the heat down, simmer 5 minutes, stirring frequently. Cool.

Beat 2 egg whites until foamy. Add 1 cup of sugar and 1 tablespoon of lemon juice, ¼ teaspoon of salt. Beat this mixture until it holds firm peaks.
Whip 1 cup of heavy cream and fold it into the cranberry mixture. Pile into baked shell. Chill 4 or 5 hours or overnight.