1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1 baked 9-inch pie shell
Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.