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Ingredients:

2 cups cranberries, fresh or frozen
1 cup fresh orange juice
1/2 cup honey
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon orange extract
1 9-inch baked pie shell with fluted rim
Topping
1/3 cup packed light brown sugar
3 tablespoons honey
3 tablespoons butter or margarine

Directions:

In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low  heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries.  Cool. Puree cranberry mixture in blender; return to saucepan. Combine cornstarch and  water. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange  extract. Cool; then pour into pie shell. Spoon Topping evenly over cranberry mixture. Bake  at 350 degrees F 20 minutes or until top is bubbly. Cool on wire rack. Serve at room  temperature or chilled.

Topping: In medium saucepan, combine 1/3 cup packed light brown sugar, 3 tablespoons  honey and 3 tablespoons butter or margarine; cook and stir 2 minutes or until mixture is  smooth. Stir in 1-3/4 cups pecan halves until well coated.

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