| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert, Pie, Holiday | 8 | Servings | ||
INGREDIENTS
| 2 | c | Fresh or frozen cranberries |
| 1 | c | Orange juice |
| 1/2 | c | Honey |
| 1/4 | c | Granulated sugar |
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
| 1/2 | ts | Orange extract |
| 1 | Baked 9"pie shell with | |
| Fluted rim | ||
| 1/2 | c | Honey |
| 3 | tb | Butter |
| 2 | c | Pecan halves |
INSTRUCTIONS
PECAN TOPPING Combine cranberries, orange juice, honey and sugar in a medium saucepan. Cook, covered, over low heat and simmer 15 minutes if using fresh berries or 20-30 min. if using frozen berries. Cool briefly. Puree cranberry mixture in blender or food processor, return to saucepan. Combine cornstarch and water in a cup. Stir into the cranberry mixture. Bring mixture to a boil over high heat and cook until thickened, stirring constantly. Add orange extract. Cool, then pour into prepared baked pie shell. Spoon Pecan Topping ovenly over cranberry mixture. Pecan Topping: Combine honey and butter in a medium saucepan. Cook and stir over medium heat until mixture is smooth. Add pecan halves and stir until well coated. Remove from heat and spread over cranberry mixture. Bake pie in preheated 350 F. for 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled. This pie is quite tart, it is delicious served with vanilla ice cream or whipped heavy cream as a topping. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #346 From: Suzy <suzy@gannett.infi.net> Date: Wed, 18 Dec 1996 12:56:12 -0500 (EST)
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