This is as pretty as it is good! Very festive for the holidays or any day that you feel festive! This is from Taste of Home, and it was tested using half sugar and half sugar substitute(they used Splenda).The times do not include cooling or chilling times called for. If you aren't a meringue fan, try using whipped cream instead.

Ingredients

8 serv.

(12 ounce) package cranberries, fresh (or frozen, thawed)↗1 package
cup orange juice↗1 cup
cup water↗3⁄4 cup
cup sugar↗3⁄4 cup
sugar substitute equivalent to 3/4 cup sugar
cup quick-cooking tapioca1⁄3 cup
teaspoons grated orange peel↗2 teaspoons
teaspoon salt↗1⁄4 teaspoon
MERINGUE
egg whites↗4
teaspoon cream of tartar↗1⁄4 teaspoon
cup sugar↗1⁄2 cup
pastry shells, baked (9 inches)↗1

Step-by-step instructions

1
Place cranberries in a food processor; cover and pulse until coarsely chopped.
2
In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
3
Meringue:.
4
In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell.
5
Spread meringue evenly over filling, sealing to crust. Bake at 350°F for 18-22 minutes or until golden brown.
6
Cool for 1 hour. Chill, covered, for at least 4 hours.

Source: food.com

Original recipe ↗

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