Ingredients
1/2 cup sugar1 tablespoon cornstarch6 tablespoons cold water, divided2 cups fresh or frozen cranberries1 pastry shell (9 inches), baked1 tablespoon unflavored gelatin1-3/4 cups eggnog2 tablespoons rum or 1 teaspoon rum extract1/2 cup heavy whipping cream, whipped1/8 teaspoon ground nutmeg
Preparation
In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Cool for 15 minutes. Pour into crust; set aside.
In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum.
Refrigerate until slightly thickened, stirring occasionally, about 5 minutes. Fold in whipped cream; pour over cranberry layer. Refrigerate until set, about 2 hours. Sprinkle with nutmeg.
