Cranberry Chiffon Pie
Dec. 24th, 2005 09:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjYesterday was pie-baking day over at Mom & Dad's, so I decided to adapt my own favorite non-traditional cranberry dish (cranberry mousse) into a pie-type-object. So there I am in the produce department of the local supermarket and not a cranberry in sight. I finally accosted an employee who, when asked, got this absolutely stricken look on her face and nearly whispered, "The shipment didn't arrive!" So I had to make do with canned, alas. (Not that it matters that much, since the cranberries get simmered and pureed anyway.)
Cranberry Chiffon Pie (can also be Mousse)
1 16 oz. can cranberries -- should not contain anything except berries and sweetener
1 orange
1 packet unflavored gelatin
3 egg whites
½ cup sugar
½ cup heavy cream
1 prepared pie shell, preferably graham cracker or the like
Empty the cranberries into a sauce pan and heat gently until liquid (it will be naturally gelled to begin with). Grate the entire rind off the orange then juice it. Soften about half a packet of gelatin in the juice, then add the rind, juice, and gelatin to the cranberries and stir until dissolved. Move this to a large mixing bowl and keep stirring as it cools until it reaches the point when it's about room temperature but hasn't started solidifying. White the egg whites until stiff and add the sugar at the end of the process. Gently fold the egg whites into the cranberry mixture. Whip the cream until stiff and then fold it in too. Spoon into the pie shell and chill until set. You hope.
Cranberry Chiffon Pie (can also be Mousse)
1 16 oz. can cranberries -- should not contain anything except berries and sweetener
1 orange
1 packet unflavored gelatin
3 egg whites
½ cup sugar
½ cup heavy cream
1 prepared pie shell, preferably graham cracker or the like
Empty the cranberries into a sauce pan and heat gently until liquid (it will be naturally gelled to begin with). Grate the entire rind off the orange then juice it. Soften about half a packet of gelatin in the juice, then add the rind, juice, and gelatin to the cranberries and stir until dissolved. Move this to a large mixing bowl and keep stirring as it cools until it reaches the point when it's about room temperature but hasn't started solidifying. White the egg whites until stiff and add the sugar at the end of the process. Gently fold the egg whites into the cranberry mixture. Whip the cream until stiff and then fold it in too. Spoon into the pie shell and chill until set. You hope.
