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Pumpkin Pot Pies
Halloween can be a scary time, but you don't have to be scared in the kitchen because our recipes will be right there to comfort you.
Yield: Makes about 2-1/2 cups
Ingredients:
1
package (12 ounces) fresh or frozen cranberries, thawed
2/3
cup sugar
1
cup water, divided
1/2
teaspoon almond extract (optional)
2
tablespoons cornstarch
Preparation:
1.
Combine cranberries, sugar, 3/4 cup water and, if desired, almond extract in medium saucepan. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 5 minutes or until cranberries are tender and sugar is dissolved.
2.
Return mixture to a boil over medium-high heat. Stir remaining 1/4 cup water into cornstarch in small cup until smooth; stir into boiling mixture. Boil 1 minute or until thickened, stirring constantly.
