Source of Recipe
10-oz. pkg. frozen raspberries, thawed
3 c. (12 oz.) fresh or frozen cranberries
1 1/2 c. sugar
3 T. cornstarch
1/4 tsp. salt.
pastry for 2-crust 9" pie
Drain raspberries; reserve syrup. Add enough water to syrup to
equal 1 c. liquid. In pan, combine syrup mixture and cranberries,
bringing them to a boil; simmer 5 mins. Combine sugar, cornstarch
and salt; add to hot mixture in pan. Cook quickly, stirring
constantly, till mixture thickens and bubbles. Remove from heat
and stir in raspberries (gently). Put into pastry-lined pie pan;
add top crust and crimp. Cut a few slits. Bake at 400 degrees
for 35-40 mins.