Directions: Cook cranberries in water until skins pop. Strain mixture in colander or food mill. Put strained juice in a saucepan and add sugar. Cook over medium heat about ten minutes, stirring constantly. Add gelatin that has been softed in 1/4 cup cold water. Pour in a baked pie shell. Serve with sweetened whipped cream.

Notes: This makes a 10 inch deep pie pan full. Would be enough filling for two smaller pies.