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1 cup fresh cranberries
1 cup golden seedless raisins
1/2 cup 100% cranberry juice (or water), divided
1 cup sugar (or to taste)
pinch of salt
2 tbsp. cornstarch
1 tsp. vanilla
1 Pillsbury or home-made pie crust

Preheat oven to 350°F.

Line an 8 or 9-inch pie pan with pie crust.

In a saucepan, cook cranberries with 1/4 cup cranberry juice or water and raisins. Bring mixture to a boil, reduce heat and simmer for 10-15 minutes, or until the cranberries start to burst.

Stir in sugar and salt. Combine 1/4 cup cold juice or water with cornstarch, stirring until dissolved. Add this to the cranberries. Cook for 4 minutes, stirring constantly.

Remove from heat. Stir in vanilla and pour into pie crust.

Bake for 30 minutes.

Submitted by: CM
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 Rating: 5 / 5 - Reviews: 5
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