FRUIT SALADS (20)
|EVERY FEW MINUTES|
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|NEW ENGLAND CRANBERRY PIE|
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.
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