Holiday Cranberry Pecan Pie	Print this Recipe

2 cups fresh or frozen cranberries
1 cup orange juice
1/2 cup Burleson's Natural honey
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon orange extract
1 baked 9-inch pie sheel with fluted rim
Pecan Topping (recipe follows)

Pecan Topping:
1/2 cup Burleson's Natural honey
3 tablespoons butter or margarine
1-3/4 cups pecan halves

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 degree oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

Topping: Combine honey and butter in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add pecan halves and stir until well coated.

Makes 8 servings.