3 cups fresh cranberries, rinsed and dried well on paper towels
1 cup golden raisins
1 cup brown sugar
1/2 cup water
2 tablespoons flour
1/4 cup orange juice
1 teaspoon grated orange peel
1 teaspoon vanilla
2 tablespoons butter
Pastry for 9-inch, double crust pie
Preheat oven to 450 degrees. In a large, heavy saucepan, combine all ingredients except for vanilla and butter and bring to a boil. Set heat at low-to-medium and, stirring frequently, gently boil the mixture for 10 to 15 minutes, until it thickens. Remove from heat and stir in vanilla.
Pour filling into an unbaked, 9-inch pie shell and dot with 2 tablespoons of butter. Top with second crust, crimping edges to seal.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 minutes longer or until golden brown.