Fruit Pie

Cranberry Pecan Pie

One crust pie crust (home made or store bought)


            3 eggs

            1 C corn syrup

            2/3 C sugar

            ¼ C butter, melted

            1 tsp vanilla extract

            2 C fresh cranberries (If frozen, rinse and can use frozen)

            1 C chopped pecans

Combine all but cranberries and pecans and stir until blended. Fold in cranberries and pecans.  Bake @ 425 for 10 minutes, reduce head to 350 and back 35-40 minutes longer.  Cool completely on a wire rack.  Cover and refrigerate overnight before slicing.

Cranberry Nut Bread

Preheat oven to 350

Sift together:

            2 C Flour

            1-1/2 tsp Baking Powder

            ¼ tsp salt

            ¾ C Sugar

            ½ tsp baking soda

Put in an 8 oz cup:

            Juice from one orange  (or 3 oz Orange Juice)

            2 TBS melted butter

Fill the rest of the cup with warm water and add to the flour mixture, then add:

1 large egg     

½ C chopped nuts (walnuts or pecans)

1 C halved cranberries

Mix just until all combined.  Grease at 4”x8” loaf pan and line the bottom with waxed paper.  Bake 1 hour.  Cool on wire rack for 10 minutes before removing from pan, remove the wax paper layer,  and continue to cool on wire rack.

Mary's Cranberry Sauce


1 lb (4 C) fresh cranberries

1-1/2 C Sugar

1 C Water

1 whole orange, unpeeled, remove seeds and chop fine  (I like to thinly slice the orange and remove the white layer on the inside of the peel from each slice first before chopping the orange up)

½ C Crushed Pineapple, drained

½ C Chopped walnuts or pecans

Bring sugar and water to a boil.  Add cranberries and oranges.  Simmer over medium high heat, stirring frequently, until the berries pop open. Remove from heat and stir in the pineapple and nuts.  Pour into a bowl and cool in refrigerator at least 2-3 hours.