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Cranberry Ring
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.

 


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