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Cranberry Orange Pie
The tartness of cranberries shines in this jewel-toned filling.
½ cup Sugar
¾ cup Light Brown Sugar
1 T Orange Zest, Freshly Grated
¾ cup Orange Juice, Fresh
12 oz Cranberries, Fresh
12 oz Frozen Cranberries
½ tsp Salt
1 tsp Vanilla Extract
4 T Butter
1 Pie Crust Shell
- Preheat oven to 375Â°F.
- In a medium saucepan, combine sugars with orange peel and juice; bring to a boil over medium heat and boil 2 minutes. Reduce heat to medium-low, add cranberries and salt and cook, stirring until cranberries burst and sauce thickens, 8 to 10 minutes.
- Remove from heat, add vanilla and butter and stir until butter is melted. Let sauce cool slightly, 10 to 15 minutes. Place pie crust on a rimmed baking sheet.
- Pour filling into crust to within 1/4 inch of top rim. Bake 30 minutes. Place on wire rack and let cool 30 minutes.