Berries love citrus, and vice versa.
2 11 oz. cans mandarin oranges and their juice
1 cup granulated sugar
2 Tbsp. cornstarch, maybe just a bit more
1/4 tsp. salt
1 lb. fresh cranberries, washed
4 eggs, separated
1 10-inch baked pie shell
4 Tbsp. granulated sugar
Drain oranges. You should get one cup juice. Keep this.
Combine 1 cup sugar, corn starch, salt, cranberries and one cup of juice. Cook over a low heat, stirring until the berries pop and the mixture thickens slightly. Beat egg yolks. Stir some of the hot cranberry mixture into the egg yolks, beating all the time. Stir this into the rest of the cranberry mixture in saucepan and cook, stirring for one minute more.
Fold in the drained orange sections, reserving 10 for a garnish.
Turn mixture into a baked pie shell. Beat egg whites until frothy. Shake in 4 Tbsp. of sugar and contianue beating until mixture forms stiff peaks. Spread over pie.
Bake at 325 degrees about 20 minutes or until golden. Cool. Garnish with remaining orange sections.
This makes an expensive pie, but it is nice for a change.