I'm not a new baker, nor am I new to meringue pies. Save yourself the embarrassment and use the concept of an orange-cranberry filling, but apply it to a tried and true meringue recipe. Use cornstarch, or milk to cause the filling to thicken, because this one is an absolute soup. I made the filling ahead up to the point of adding eggs, which I completed early Christmas day. An hour after browning the meringue, the pie looked weepier than I thought it should, so I peeked below and found a wet unset mess. I double checked the recipe and assumed it had something to do with making it ahead partially, and made a second pie to go with Christmas dinner. I even cooked the filling 15 minutes at a low boil to be sure. Same result. No one will touch it.
Other observations: filling too sweet (I used 2/3 sugar, still too sweet), too little cranberry flavor, meringue way too sweet (used 3/4 sugar, still too sweet). Didn't use their crust Rx.