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

Drain raspberries. Reserve juice. Add enough water to reserve juice to make 1 cup. In saucepan, combine cranberries and syrup mixture. Bring to boil; 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. Turn into pastry lined 9 inch pie plate. Top with lattice crust, seal and crimp edges. Bake at 400 degrees for 35-40 minutes. Serve with ice cream.