Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cranberries, juice and honey in medium saucepan. cook, covered, over low heat 15 minutes if using fresh cranberries. 20 if frozen. cool. puree cranberry mixture in blender; return to saucepan. combine cornstarch and water in cup. stir in cranberry mixture. bring mixture to a boil over high heat and cook until thickened. stir in orange extract. cool, then pour into pie shell. spoon pecan topping evenly over cranberry mixture. bake in preheated 350 degree oven 20 minutes or until top is bubbly. cool on wire rack. serve at room temperature or chilled. pecan 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.

Target recipe: grease 10 inch pie pan. spread cranberries over the bottom of pan. sprinkle them with the 1/2 cup sugar and chopped nuts. in a bowl, mix the eggs and beat well. add flour, remaining sugar, and butter to the beaten eggs. beat well. pour batter over cranberries. bake at 325* for 1 hour. serve hot with vanilla ice cream or serve warm/cool with whipped cream.