How To make Cranberry Rasberry Meringue Pie
1/3 c Sugar
3 T Cornstarch
1/8 t Salt
3 Egg Yolks
3/4 c Frozen Cranberry-Rasberry
Juice Cocktail, thawed 2/3 c Water
1 T Unsalted Butter
1 t Lemon Juice
Frozen 9-inch Pie Shell, Baked according to pkg Directions
Meringue Powder, prepare Topping according to pkg Directions Combine sugar, cornstarch and salt in medium size saucepan. Beat together egg yolks, juice concentrate and water in small bowl. Gradually stir into cornstarch mixture until smooth. Bring to boiling over medium heat, stirring constantly; cook 1 minute more. Remove from heat; stir in butter and lemon juice. Pour into pie shell. Preheat oven to 350 degrees. Using package meringue powder, prepare meringue topping according to package directions. Spoon some meringue topping around edge of filling so it touches inner crust all around. Heap remaining meringue in center. Bake in preheated oven about 15 minutes or until meringue is lightly browned. Cool on wire rack. Topping will weep after a few hours, so serve soon after baking. Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g Carbohydrate, 212 mg Sodium and 84 mg Cholesterol. Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat. Recipe from "Family Circle" magazine 2/1/92. Posted by Anne Marie Chiappetta.
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Cranberry Raisin Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to m ake a Cranberry Raisin Pie. One terrific tasting recipe that uses fresh cranberries is this Cranberry Raisin Pie. It is a two crusted pie with a rich and spicy filling that not only contains fresh cranberries, but also raisins, chunks of apple, chopped walnuts, and even candied mixed peel. Take one bite and you might find yourself thinking of mincemeat, albeit an alcohol free, vegetarian-style mincemeat. Serve it warm or at room temperature, with or without a scoop of vanilla ice cream.
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Nana - Cranberry Meringue
Nana Executive Chef Anthony Bombaci demonstrates Cranberry Meringue
Cranberry-Curd-and-Citrus Pavlova- Everyday Food with Sarah Carey
Sarah Carey shares the ideal dessert that combines a crisp meringue shell with a plush, marshmallowy center and a citrusy tart curd that balances the meringue’s sweetness.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
AGA Cookshop - Cranberry Meringue Parfait
Cranberry Harvest Pie
Full Printable Recipe and Instructions are on my blog at theeverydayfarmhouse.com
After playing around with the recipe, I have decided that heating the cream cheese for about 45 seconds in the microwave and whipping it a bit before adding it to the whipped cream yields the smoothest results.
Ingredient List:
8 oz cream cheese
1 cup heavy cream
1/4 cup sugar
1/2 tsp vanilla
16 oz can whole cranberry sauce
1 graham cracker pie crust