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Cranberry Cream Pie
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| 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 |
Directions
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.
Meanwhile, 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.
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