Recipe: Cranberry Meringue Pie

Preparation

1. Boil down the sugar, water and cranberries into a cranberry sauce, which takes about 15 minutes on stovet op over medium to high heat, stirring vigorously throughout.
2. Strain, so you just have the pulp.
3. Let cool.
4. Bake prepared pie crust according to package directions for a filled fruit or cream pie; if using homemade crust, bake according to your recipe.
5. Take prepared pie crust while it is still warm, and pour in filling.
6. Make meringue by beating egg whites with an electric mixer until foamy, adding cream of tartar as you whisk the egg whites.
7. Important: Make sure cream of tartar does not get stuck on the sides--stop the mixer as needed to scrape.
8. Once it has soft, foamy peaks, slowly add sugar.
9. Continue to beat until peaks form, then add 1 teaspoon vanilla and a pinch of salt.
10. Pillow meringue onto top of cranberries.
11. Bake at 350 degrees for 15 minutes or until meringue is nicely browned.
12. Serve cold.