1 pie crusts — (9 inch) baked
2 packages fresh cranberries — (12 ounce)
1 cup sugar
1/3 cup cranberry-apple juice
1/4 teaspoon salt
3 tablespoons cornstarch
1/3 cup water
1 teaspoon fresh ginger — grated
2 tablespoons butter
1 teaspoon vanilla extract
MERINGUE
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon lime rind — finely grated
Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.
Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries “pop”.
Pour the cranberries through a mesh strainer and discard skins/solids.
Return the drained mix to the saucepan and add the cornstarch and water.
Stir well over medium-high heat and then add ginger.
Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.
Pour this mixture into your pre-baked pie crust.
Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).
Add the lime rind and beat slowly until just blended.
Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.
Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.
Cool completely on a wire rack before serving.