Thanksgiving with a Lighter Touch

I don't know how...but Thanksgiving has snuck up on me this year. Luckily, we're being hosted by our various families and won't have to prepare the whole feast. Just an appetizer or two and my other half's famous cornbread and sage dressing.

I ran across this recipe the other day though and might add it to the list. Cranberries definitely make it Turkey Day worthy, and its lightness might just make it a welcome ending to an otherwise delicious, but dense, meal.

Cranberry Cream Pie

From Real Simple magazine.
Serves eight.

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

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.