Apple Caramel Spice Cake
  • 2 C. fresh or frozen cranberries
  • 1 C. orange juice
  • 1/2 C. honey
  • 2 T. cornstarch
  • 2 T. cold water
  • 1/2 tsp. orange extract
  • 1 baked 9-inch pie shell with flattened rims
  • Pecan Topping:
  • 1/2 C. honey
  • 3 T. butter or margarine
  • 1 3/4 C. pecan halves
  1. Preheat oven to 350º F
  2. Topping - Combine honey and butter in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add pecan halves and stir until well coated.
  3. Filling - Combine cranberries, juice and honey in medium saucepan. Cook covered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Puree cranberry mixture in blender and return to saucepan. Combine cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until thickened. Stir in orange extract. Cook, then pour into pie shell. Spoon pecan topping evenly over cranberry mixture.
  4. Bake in preheated 350ºF. oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.