Fresh Cranberry Pie

Instructions

1. In a small microwave-safe bowl, stir together gelatin and water until gelatin is fully absorbed. Let sit for at least 20 minutes to set up.
2. While gelatin sets up, place a heavy bottom saucepan over medium heat. Add cranberries, sugar, salt, orange juice and zest, and lemon juice.
3. Bring to a simmer and continue to cook for approximately 10 to 15 minutes or until almost all the juices are reduced and mixture has a jam-like consistency.
4. Remove from heat and allow cranberries to cool until just warm.
5. Once cranberries have cooled down to warm, pour into a blender and add heavy cream and vanilla extract. Blend on high until everything is nicely emulsified.
6. Microwave the set gelatin for 15 to 20 seconds or until it has just turned liquid again (be careful not to scald it).
7. Add liquid gelatin to cranberry mixture and blend again on high to fully incorporate gelatin.
8. Pour cranberry mixture into pie crust. For best results, refrigerate for at least 6 to 8 hours or overnight to allow filling to set completely.
9. Garnish with whipped cream and crushed gingersnap cookies if desired.