Cranberry Meringue Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (9 inch) pie crusts, baked
• 2 (12 ounce) packages fresh cranberries
• 1 cup sugar
• 1/3 cup cranberry-apple juice
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1/3 cup water
• 1 teaspoon fresh ginger, grated
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 egg whites
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar
• 1/2 teaspoon lime rind, finely grated

Recipe

• 1 combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.
• 2 bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".
• 3 pour the cranberries through a mesh strainer and discard skins/solids.
• 4 return the drained mix to the saucepan and add the cornstarch and water.
• 5 stir well over medium-high heat and then add ginger.
• 6 bring this mixture to a boil and cook for 2 minutes, stirring constantly.
• 7 remove from the heat after 2 minutes and add the butter and vanilla, mixing well.
• 8 pour this mixture into your pre-baked pie crust.
• 9 prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).
• 10 add the lime rind and beat slowly until just blended.
• 11 cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.
• 12 bake at 325 degrees for 25 minutes or until meringue is a light golden brown.
• 13 cool completely on a wire rack before serving.