Cranberry Nut Pie

2 cups fresh cranberries

1 cup sugar

1 cup light corn syrup

¼ cup water

2 T butter

4 eggs

1 cup chopped walnuts

1 cup chopped pecans

1 tsp vanilla

1 eight inch pie crust – refrigerated/frozen/homemade

In a heavy saucepan, bring cranberries, sugar, corn syrup and water to a boil then lower to a simmer, stirring frequently for 10 to 12 minutes until sauce has thickened.  Remove from heat and add butter, stiring till melted. Let mixture cool for 15 to 20 mins.

Preheat oven to 400 degrees F.

In a large bowl, beat 4 eggs with vanilla. Add a bit of the cooled cranberry to the mixture and stir. Then stir in the remaining cranberry mixture. Fold in chopped nuts. Pour into the pie shell and bake for 30 minutes or until the filling is firm. Cool to room temperature.

Serve with vanilla ice cream or whipped cream if desired

Adapted from a recipe in The New York Times