1 pound (4 cups) cranberries
3/4 cup orange juice
1 teaspoon grated orange rind
2 cups sugar
1/2 teaspoon salt
2 1/2 tablespoons quick cooking tapioca
1 tablespoon melted butter
Pie crust

Put cranberries through food processor and add orange juice and rind, sugar, salt, tapioca and butter. Mix well.

Line a pie plate with pie crust, add filling and cover with top crust. Perforate with fork to allow steam to escape and press edges closely together.

Bake in hot oven, 400°F., about 45 minutes.