Ingredients

CRUST

 1 ½ cups graham cracker crumbs

 ½ cup chopped pecans

 ¼ cup sugar

 6 tablespoons butter

FILLING

 1 ½ cups ground fresh cranberries, (2 cups berries)

 1 cup sugar

 2 egg whites

 1 tablespoon frozen orange juice, thawed

 1 teaspoon vanilla

 ⅛ teaspoon salt

 1 cup whipping cream

GLAZE

 ½ cup sugar

 1 tablespoon cornstarch

 ¾ cup fresh cranberries

 ½ cup water

Method

Crust: Combine crumbs, pecans, sugar and butter and press into 8″ spring form pan.

Filling: Combine cranberries and sugar and let stand 5 minutes. Add unbeaten egg whites, juice, vanilla and salt. Beat at high speed 6-8 minutes until stiff. Whip cream. Fold into mixture. Turn into crust and freeze until firm. Top with glaze and orange slices.

Glaze:

Combine sugar and cornstarch. Add cranberries and water. Cook and stir until bubbly or until cranberry skins pop. Cool to room temperature.