Cranberry Filling
Yields: 1¼ Cups
 
Ingredients
  • 1 (10-ounce) bag fresh or frozen cranberries, thawed
  • 1 cup sugar
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium; cook, pressing with the back of a spoon, until cranberries burst and mixture is very thick, 8 to 10 minutes. Spoon into a bowl; let cool completely, stirring occasionally.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-lemon-chess-pie/