Cranberry Pecan Pie

2 C cranberries
1 C orange juice
1/2 C honey
2 T cornstarch
2 T cold water
1/2 t orange extract
1 9-inch pie shell, baked and cooled
Pecan topping (see below)

In medium saucepan, combine cranberries, orange juice, and honey. Cook, uncovered, over low heat for 15 minutes. Remove from heat and cool. Puree in blender, then return to saucepan. In a small bowl, stir together the cornstarch and water. Stir this into the cranberry mixture. Bring to a boil and cook, stirring, until thickened. Stir in orange extract and remove from heat. When cool, pour into pie shell.

Prepare pecan topping and spoon evenly over top of pie. Bake at 350 F for 20 minutes, or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

Pecan Topping

1/3 C honey
3 T butter
1-3/4 C pecan halves
In a medium saucepan, combine honey and butter. Cook and stir for two minutes, until smooth. Stir in pecan halves.