Cranberry Cream Pie

Ingredients

• 1 cup fresh orange juice
• 1 cup sugar
• 5 ounces shortbread cookies
• 1/2 cup (2 1/2 ounces) roasted almonds
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 8-ounce package frozen cranberries, thawed
• 1 1/4-ounce packet unflavored gelatin
• 2 cups heavy cream

Preparation

Special Equipment: 9-inch springform pan

Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.

Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.

Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.

Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.

Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.