1 9 " deep dish pie crust baked according to pkg
1 cup of water
1/2 cup orange juice
1 tsp orange zest
1 cup of sugar
1/4 cup cornstarch
1 12 oz bag fresh cranberries
1 3 oz pkg raspberry jello

In a saucepan over medium heat whisk together water, orange juice, orange zest, and sugar until combined.
A little at a time add in your cornstarch and whisk in until combined.
Add in your cranberries and stir together.
Heat over medium heat for 10-15 minutes until berries burst, smashing with your spoon/spatula until thickened.
Remove from heat and stir in your jello until dissolved.
Pour into pre-baked pie crust and refrigerate for at least 4 hours until set.

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