2 cups fresh cranberries
1/2 cup water
1 cup sugar
pinch salt
1 envelope gelatin
2 tablespoons lemon juice
2 egg whites
1/2 cup heavy cream, whipped
1 9-inch baked pie shell

In a medium saucepan, boil cranberries in water until skins pop. Stir in one-half cup of sugar and cook for 5 minutes. Remove from heat. Add salt.

Soften gelatin in two tablespoons water. Add to hot cranberry mixture with the lemon juice. Cool until mixture begins to jell.

Stiffly beat the egg whites with the remaining half-cup of sugar. Fold egg whites and whipped cream into cranberry mixture.

Pour into a pre-baked pie shell. Refrigerate until firm.