This one is easy on the old bird!
Another way to enjoy traditional foods associated with the Thanksgiving holiday -- with a twist -- serve your cranberry sauce for dessert!
Open Face Cranberry Pie
3/4 cup sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 cup cranberry juice
1 (16-oz.) can whole cranberry sauce
1 cup sour cream, divided in half
2 tablespoons confectioners' sugar
Baked 9-inch graham cracker crust
Combine sugar, gelatin and salt in 2-quart saucepan. Stir in cranberry juice
and cranberry sauce. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Remove from heat and pour into a metal bowl.
Chill in refrigerator until mixture mounds slightly when dropped from a
Fold 1/2 cup of the sour cream into gelatin mixture. Pour mixture into graham
cracker crust. Chill in refrigerator several hours, or until set.
To serve, fold confectioners' sugar into remaining 1/2 cup sour cream. Spread
sour cream mixture over top of pie.
Serves 6 to 8.Adapted from "Farm Journal's Best-Ever Pies."
For another Cranberry Pie, easy but quite different from above, double click here on Cranberry-Cherry Pie.
You can find this and related recipe(s) by tapping here on the Home Cookin' index.
Copyright © 1999-2003 S.H. Klock/ The Recipe
Reader / at Home Cookin'.