Cranberry Pecan Pie

• 2 cups cranberries
• 1 cup sugar
• 1/4 cup water
• 1 cup light corn syrup
• 2 tablespoons butter
• 4 eggs
• 2 cups pecans, coarsely chopped
• 1 teaspoon vanilla
• Pastry for nine-inch one-crust pie
• Whipped cream or vanilla ice cream

1. Combine cranberies, sugar, water and corn syrup in a heavy saucepan and simmer for about eight minutes, until the cranberries are tender and the mixture is fairly thick.
2. Stir in butter, remove from heat and set aside to cool slightly.
3. Preheat oven to 400 degrees.
4. Beat eggs until blended but not frothy.
5. Stir in slightly cooled cranberry mixture, pecans and vanilla.
6. Line pie pan with pastry.
7. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm.
8. Cool to room temperature before serving with whipped cream or vanilla ice cream.

cranberries, sugar, water, light corn syrup, butter, eggs, pecans, vanilla, pastry, cream

Taken from cooking.nytimes.com/recipes/66 (may not work)