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Cranberry Pecan Pie

2 cups		fresh or frozen cranberries
1 cup		orange juice
1/2 cup		honey
2 Tbs		cornstarch
2 Tbs		cold water
1/2 tsp		orange extract
1		9-inch baked pie shell
(Pecan Topping recipe follows)

Procedure
1	Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries or 20 minutes if using frozen berries.
2	Cool. Puree cranberry mixture in blender; return to saucepan.
3	Combine cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until thickened. Stir in orange extract.
4	Cool; then pour into pie shell. Spoon Pecan Topping evenly over cranberry mixture.
5	Bake in preheated 350� F oven 20 minutes or until top is bubbly.
6	Cool on wire rack. Serve at room temperature or chilled.
Pecan Topping
1	Combine 1/2 cup honey and 3 tablespoons butter or margarine in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add 1-3/4 cups pecan halves and stir until well coated.

Servings: 8

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

fresh or frozen cranberries

orange juice

honey

cornstarch

cold water

orange extract

9-inch baked pie shell

Recipe Type

Brunch, Dessert, Pie

Recipe Source

Source: National Honey Board

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