You may also like
Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 1 (10 oz.) pkg. frozen raspberries, thawed
- 3 1/2 c. cranberries
- 1 1/2 c. sugar
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 1 unbaked 9-inch pie shell and pastry for a top crust of lattice top (as desired)
Method
- Drain raspberries (press lightly) and reserve syrup.
- Add enough water to make one cup.
- In saucepan, combine cranberries and syrup mixture.
- Bring to a boil; simmer 5 minutes.
- Meanwhile, combine sugar, cornstarch and salt.
- Add to cranberry mixture. Cook quickly, stirring constantly, until mixture thickens.
- Remove from heat.
- Stir in raspberries.
