Instructions: Combine the sugar, lemon zest, and water. Bring to a boil and cook for 5 minutes. Add the cranberries and cook for 10 minutes. Using a slotted spoon remove the cranberries and reduce the syrup by half. Add vanilla. Pour the syrup over the berries and allow to cool. Fold in the whipped cream and fill the pastry crust. Chill completely. Garnish with mint, lemon zest, and powdered sugar.

This recipe yields 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.