CRANBERRY CHIFFON PIE RECIPES

Steps:

• In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.
• Bring to boil.
• Cook until mixture thickens, about 10 minutes.
• Remove from heat, cool slightly.
• In blender, puree until smooth; strain and discard solids.
• Transfer to bowl.
• In microwave-safe bowl mix juice and gelatin; let stand 5 minutes.
• Microwave on high until dissolved, 15 seconds.
• Stir into cranberry mixture.
• Fill larger bowl half-way with ice.
• Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.
• Remove.
• Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.
• At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.
• Spread 2 cups whipped cream mixture over gelatin mixture in pie.
• Refrigerate pie and remaining filling 30 minutes.
• Mound remaining whipped cream mixture over pie.
• Refrigerate until set, 4 hours.
• At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.
• Pipe rosettes or spoon whipped cream over pie.
• Refrigerate until ready to serve.
• Garnish with dragees and cranberries just before serving, if desired.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a bowl, combine flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-inch pie plate.
• 3. Bake for 14 to 18 minutes or until set and edges are lightly browned. Cool on a wire rack.
• 4. For filling, in a bowl, dissolve gelatin in boiling water. Stir in cranberry sauce, cranberry juice and orange peel. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. Pour into crust. Refrigerate for at least 3 hours.