1 (10 oz.) pkg. frozen raspberries, thawed
3 c. (3/4 lb.) fresh cranberries
1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
Pastry for 2 crust 9" pie

Drain raspberries, reserving syrup. Add enough water to reserved syrup to make 1 cup. In saucepan, combine cranberries and syrup mixture. Bring to boiling; simmer 5 minutes.

Combine sugar, cornstarch and salt; add to hot cranberry mixture. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat. Stir in raspberries.