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Tuesday, October 8

Cranberry fool in an angel pie

Cranberries
3 cups
Sugar, granulated
¾ cup +
¾ cup
Orange juice, fresh
½ cup
Orange liqueur, optional
3 tablespoons
Cream, heavy
1 ½ cups
Eggs, room temperature
3 whites
Cream of tartar
1/8 teaspoon
Vanilla
1 teaspoon
  1. Combine the cranberries, ¾ cup sugar, and orange juice in a small saucepan. 
  2. Cook over low heat until the berries split and cook down to the consistency of thin jam, about 25 minutes. 
  3. Taste for tartness, adjusting sugar as needed, cooking a few more minutes to dissolve. 
  4. Remove from heat, and strain through a fine-mesh sieve. 
  5. Stir in the liqueur, if using. 
  6. Let cool to room temperature. 
  7. Preheat the oven to 225°F; grease a 9-inch pie pan. 
  8. Beat the whites and cream of tartar until soft peaks form. 
  9. Gradually add the sugar, and beat until stiff peaks form. 
  10. Gently fold in the vanilla. 
  11. Pipe into the pie pan, creating a bowl shape. 
  12. Bake until crisp, and starting to show the first signs of browning, about 1 hour. 
  13. Turn off the oven, and crack the door open, to allow the meringue to cool in the oven. 
  14. Whip the cream until stiff, and fold into the cranberry purée. 
  15. Spoon into the meringue pie shell, and serve. 
Recipe from Recipes from the Pacific Rim by Marjie Lambert.

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