by Natalie Shilts, Fifield
| 1/4 tsp. cream of tartar
1/2 cup sugar
9-inch pastry shell, baked
Fill bundt pan half full of water.
Add approximately 2 cups whole cranberries and freeze. Unmold
and tie string through loop and hang outside. “This is
very pretty against a snowy background.”
Place cranberries in a food processor,
cover and pulse until coarsely chopped. In a large saucepan,
combine the cranberries and next 7 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. In a mixing bowl, beat egg whites until foamy. Add cream
of tartar and 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. Spread meringue
evenly over filling, sealing to crust. Bake at 350 degrees for
18–22 minutes or until golden brown. Cool for 1 hour.
Chill, covered, for at least 4 hours. Refrigerate leftovers.
Yield s 8 servings.