Preparation / Directions:
Combine cranberries, juice and honey in medium saucepan. Cook, covered, over
low heat 15 minutes if using fresh cranberries or 20 minutes if using frozen
berries. Cool. Puree cranberry mixture in blender; return to saucepan.
Combine
cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a
boil over high heat and cook until thickened. Stir in orange extract. Cool;
then pour into pie shell. Spoon Pecan Topping evenly over cranberry mixture.
Bake in preheated 350° F oven 20 minutes or until top is bubbly. Cool on
wire
rack. Serve at room temperature or chilled.
Pecan Topping:
Combine 1/2 cup honey and 3 tablespoons butter or margarine in medium
saucepan. Cook and stir over medium heat 2 minutes or until mixture is
smooth.
Add 1-3/4 cups pecan halves and stir until well coated.
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