3 c. cranberries, chopped fine
1 c. seeded raisins (Muscat) chopped
1 tsp. lemon peel
2 tsp. lemon juice
1/2 c. sugar (or more to taste)
1/4 c. cornstarch mixed with 1/4 c. cold water, then fill cup with boiling water

Chop raisins and cranberries. If using Cuisinart pulse process, put cranberries and sugar in machine first, then pour them into a separate bowl, pulsing raisins.

Mix all ingredients, including thickened cornstarch, together. Fill 8 inch pie shell and top with 2nd crust. Bake 1/2 hour at 375 degrees. Some cinnamon and sugar on top before baking is good.