Cranberry Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. cold water
1 can cranberry sauce
1/8 tsp. salt
1 tsp. grated lemon rind
2 tsp. lemon juice
2 egg whites
2 Tbsp. sugar
8 inch pastry shell

Preparation

Place gelatin in custard cup.
Add cold water and let stand for 2 minutes.
Place cup in pan of boiling water until gelatin dissolves.
Add to cranberry sauce which has been crushed with fork.
Add salt, rind and juice; chill mixture begins to set.
Beat egg whites until stiff and beat in sugar.
Fold in cranberry mixture.
Pour filling into baked shell and chill until firm.
Top with whipped cream, if desired.