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Cranberry Pecan Pie

2 cups fresh or frozen cranberries
1 cup orange juice
1/2 cup honey
2 Tbsp. cornstarch
2 Tbsp. cold water
1/2 tsp. orange extract
1  9-inch baked pie shell
1/2 cup honey
3 Tbsp. butter or margarine
1-3/4 cups pecan halves

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. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. For topping: In medium saucepan, combine 1/2 cup honey and 3 Tbsp. butter or margarine; cook and stir 2 minutes or until mixture is smooth. Stir in 1-3/4 cups pecan halves until well-coated. Spoon topping evenly over cranberry mixture. Bake at 350 degrees for 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled. Makes 8 servings.

 

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