Cranberry Chiffon Pie

1. 1

   Dissolve gelatin in hot water.

2. 2

   Combine cranberry sauce, lemon juice and salt in saucepan.

3. 3

   Heat mixture just to the boiling point. Remove and add gelatin, stirring until dissolved. Cool and then chill until it begins to set. Beat egg whites until stiff. Add sugar and beat so standing in peaks.

4. 4

   Fold this and whipped cream into cranberry mixture.

5. 5

   Pour into pie shell. Chill until firm. Serve with dab of whipped cream on each piece.

* Per serving · 4 servings · Values may vary.

No additional tips available.