Directions (continued)

• pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange
• juice until smooth; stir into cranberry mixture. Bring to a boil;
• cook and stir for 1-2 minutes or until thickened. Remove from the
• heat; set aside.
• In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk
• until bubbles form around sides of pan. In a small bowl, combine the
• remaining cornstarch and milk. Whisk in egg yolks until blended. Add
• a small amount of hot milk mixture; return all to the pan, whisking
• constantly.
• Whisk vigorously over medium heat as mixture begins to thicken
• (mixture will become very thick). Bring to a boil; whisk 2 minutes
• longer. Remove from the heat; whisk in butter and vanilla. Transfer
• custard to crust; spread evenly with reserved cranberry mixture.
• Add cream of tartar to egg whites; beat on medium speed until soft
• peaks form. Gradually beat in remaining sugar, 1 tablespoon at a
• time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread meringue over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until meringue is golden brown.
• Cool on a wire rack for 1 hour. Refrigerate overnight. Yield: 8
• servings.