Sweet, tart, and topped with a cloud of meringue! This cranberry creation is the berry best way to brighten your dessert spread!

Ingredients

For the Cranberry Filling:

• 4 cups fresh or frozen cranberries
• 1 cup sugar (for the sauce)
• 1 cup water (for the sauce)
• 1/2 cup orange juice
• Zest of 1 orange
• 1/2 teaspoon ground cinnamon

For the Candied Cranberries:

• 1/2 cup fresh cranberries
• 1/2 cup sugar
• 1/2 cup water

For the Meringue:

• 4 egg whites
• 1 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

For the Pie Crust:

1 premade pie crust or your favorite homemade pie dough

Procedure

1. Prepare the Pie Crust: Preheat your oven to 375°F (190°C).
2. Roll out your pie dough and place it in a 9-inch pie dish. Crimp the edges as desired.
3. Prick the bottom of the crust with a fork to prevent bubbling, and bake for about 15 minutes until lightly golden. Set aside to cool.
4. Make the Cranberry Sauce: In a medium saucepan, combine 4 cups cranberries, 1 cup sugar, 1 cup water, orange juice, orange zest, and cinnamon.
5. Cook over medium heat, stirring occasionally until the cranberries burst and the mixture thickens (about 15 minutes).
6. Allow the mixture to cool slightly, then pour into the prepared pie crust.
7. Candy the Cranberries: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Heat until the sugar dissolves.
8. Add 1/2 cup fresh cranberries and simmer for 2-3 minutes until just softened but not bursting.
9. Use a slotted spoon to transfer the cranberries to a wire rack. Let them dry for an hour, then roll them in additional sugar until well coated.
10. Once the cranberry sauce in the pie has set, sprinkle the candied cranberries on top.
11. Make the Meringue: In a large bowl, beat the egg whites with cream of tartar until soft peaks form.
12. Gradually add 1 cup sugar while continuing to beat until stiff peaks form. Beat in vanilla extract.
13. Top with Meringue: Spread the meringue over the cranberry filling, covering the candied cranberries. Make sure to seal the edges to the crust.
14. Use the back of a spoon to create peaks in the meringue.
15. Bake: Bake in the preheated oven for 10-15 minutes, or until the meringue is golden brown on top.
16. Cool the pie on a wire rack and refrigerate for at least 4 hours before serving.
17. Enjoy your cranberry meringue pie, a delightful blend of tart cranberry filling with sweet, fluffy meringue!