What can I say........ I love Cranberries!
This recipe has been adapted from Better Homes and Gardens.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- 9" Pie Plate brushed with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each , mix well and refrigerate in a jar. I always have it available for all of my baking needs.
1/2 C Butter
1/2 C Granulated Sugar, divided
1 1/3 C finely crushed pretzel sticks.
1 Egg White
1 1/2 C Heavy Cream
12 oz. (1 1/2 packages) Cream Cheese, softened
1 - 14oz. can of Whole Berry Cranberry Sauce
1 TBS grated Orange Peel
Additional crushed Pretzel Sticks.
In a medium saucepan on medium heat:
Butter, heat until melted
Remove from heat.
Stir in 1/4 C Granulated
Stir until sugar dissolves completely.
Crushed Pretzels, mix well.
Egg White, mix well.
Press evenly into the Pie Pan, bottom and sides.
Bake for 7 - 9 minutes, the edges should be lightly browned.
Remove from oven and place on a rack to cool completely.
In a large Mixing Bowl:
Beat Heavy Cream on high until stiff peaks form.
In a medium Mixing Bowl:
1/4 C Sugar
Beat until creamy
In another Mixing Bowl:
Grated Orange Peel
Mix to combine well.
Stir this into the Cream Cheese Mixture.
Fold in Whipped Cream, by hand.
Spoon int the Crust.
Cover with plastic wrap and refrigerate overnight.
Just before serving, garnish with additional Crushed Pretzels and Sugared Cranberries.
Peace in the Kitchen!