Ingredients Jump to Instructions ↓

  1. 2 c Cranberries; fresh or frozen

  2. 1 c Fresh orange juice

  3. 1/2 c Honey

  4. 2 tb Cornstarch

  5. 2 tb Cold water

  6. 1/2 ts Orange extract

  7. 9 inch With fluted rim Topping:

  8. 1/3 c Packed light brown sugar

  9. 3 tb Honey

  10. 3 tb Butter or margarine

  11. 1 3/4 c Pecan halves

  12. 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Puree cranberry mixture in blender, return to saucepan. Combine cornstarch and water in small bowl. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon prepared Topping evenly over cranberry mixture. Bake at

  13. 0 for 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled. Serves

  14. 10. JM Topping: In medium saucepan, combine brown sugar, honey and butter; cook and stir

  15. 2 minutes or until mixture is smooth. Stir in pecan halves until well-coated. From This e-mail address is being protected from spambots. You need JavaScript enabled to view it (Chris and Lew Hornsby)JM --


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