35 of 60 total recipes <<First   <Previous   Next>   Last>>	See all Recipes for: Fresh/Frozen Cranberries Beverages Breads & Muffins Breakfast Dishes Cakes & Pies Desserts Main Dishes Relishes, Sauces & Condiments Salads
CRANBERRY SUNSHINE PIE 1 baked 9-inch pastry shell 1 pint lemon sherbet, softened 4 cups (16 oz. by weight) CAPE BLANCO CRANBERRIES 2 cups sugar 1 cup water 3 egg whites ½ teaspoon vanilla ¼ teaspoon cream of tartar 6 tablespoons sugar Prepare and bake pastry shell; cool. Spread sherbet in bottom of pastry shell; freeze until thoroughly solid. Bring CAPE BLANCO CRANBERRIES, the 2 cups sugar, and the water to a boil, stirring to dissolve sugar. Cook till cranberries are barely tender, but still whole and plump, about 1 minute. Drain and chill. Just before serving, prepare Meringue: Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add the 6 tablespoons sugar beating till stiff peaks form and all sugar is dissolved. Remove pie from freezer. Working quickly, spread cranberries over sherbet. Spread meringue over berries, being careful to seal to edge of pastry. Place pie on cutting board and bake in 475° oven till golden, 3 to 4 minutes. Serve at once. 35 of 60 total recipes <<First   <Previous   Next>   Last>>