Pastry for 1 pie crust
1 envelope unflavored gelatin
1/4 c. cold water
2 1/2 c. cranberries
1 c. orange marmalade
2/3 c. sugar
2 tbsp. water

Roll pastry into a 12 inch circle on a lightly floured surface. Place in 9 inch tart pan with removable bottom; press in bottom and up sides of pan. Trim off excess pastry along sides. Prick bottom of pastry pan several times with fork. Bake at 425 degrees for 12 to 15 minutes. Remove from oven, cool on wire rack. Sprinkle gelatin over 1/4 cup water, let stand 5 minutes. Combine cranberry, orange marmalade, sugar and water in a non-aluminum pan. Bring to a boil. Remove from heat and stir in gelatin mixture. Pour mixture into tart shell; chill 4 hours. Remove sides of tart pan.