1 (20 oz.) package cranberries
2 cups water
2 cups sugar
2 packages unflavored gelatin
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.