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 Baked pie crust/

  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

Instructions Jump to Ingredients ↑

  1. In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low heat for 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 350=B0 for 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled. Serves 10. JM Topping: In medium saucepan, combine brown sugar, honey and butter; cook and stir 2 minutes or until mixture is smooth. Stir in pecan halves until well-coated. From (Chris and Lew Hornsby)JM --


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