Line an 8 or 9-inch pie pan with pie crust.

In a saucepan, cook cranberries with 1/4 cup cranberry juice or water and raisins. Bring mixture to a boil, reduce heat and simmer for 10-15 minutes, or until the cranberries start to burst.

Stir in sugar and salt. Combine 1/4 cup cold juice or water with cornstarch, stirring until dissolved. Add this to the cranberries. Cook for 4 minutes, stirring constantly.

Remove from heat. Stir in vanilla and pour into pie crust.

Bake for 30 minutes.

Submitted by: CM