Orange Cranberry Pie

Bette's Junket, 1965

1 hour — 8 Servings Print RecipeEmail Recipe

Ingredients

1⁄2	cup	orange juice
1⁄2	cup	water
4	cup	cranberries
4	tablespoon	sucaryl solution
1	tablespoon	cornstarch
1	tablespoon	water
1	cup	orange sections
1		pie crust

Instructions

Combine orange juice and water in saucepan; add cranberries and Sucaryl; cook only until skins begin to pop. Remove from heat. Combine cornstarch and water; blend into cranberry mixture. Heat until thickened; cool. Add orange sections. Spoon into baked pastry shell. Chill.

Notes

Sucaryl is rarely seen now, but you can use a non-calorie sweetener solution of any type.

Orange Cranberry Pie

Ingredients

Instructions

Notes

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