Cranberry Meringue Pie – a delicious recipe with cranberries, orange juice, water, sugar, sugar substitute, quick-cooking tapioca. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cranberries in a food processor; cover and pulse until coarsely chopped.
2
In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
3
Meringue:.
4
In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell.
5
Spread meringue evenly over filling, sealing to crust. Bake at 350u00b0F for 18-22 minutes or until golden brown.
6
Cool for 1 hour. Chill, covered, for at least 4 hours.
415
kcal
Calories
10
g
Fat
71
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 (12 ounce) package cranberries, fresh (or frozen, thawed), 1 cup orange juice, 3/4 cup water, 3/4 cup sugar, and more.
Yes, Cranberry Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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