I like to buy extra cranberries while they are available and keep them in the freezer.

Makes one 10-11 inch tart or 8 tartlets 4 1/2 inch diameter.
You need unbaked pastry for a 2 crust 10-11 inch pie.
3 cups fresh or frozen whole cranberries, picked over, rinced and patted dry with paper towels
1 cup raisins
1/2 cup walnuts chopped coarse
1 large orange: grated rind plus 1/2 cup orange juice
1/2 cup dark brown sugar packed
1 cup sugar (if you like a very sweet pie add an extra 1/2 cup sugar)
2 Tablespoons quick cooking tapioca
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

egg glaze: 1 egg beaten with 1 Tablespoon water

Prepare your pastry and use half of it to line a pan or tartlet shells.
In a bowl combine and stir together cranberries, raisins, walnuts, orange rind and juice, sugar, tapioca and spices
Brush the egg glaze over the bottom of the pastry
Fill with the fruit mixture and spread flat
Place on your top crust, crimp edges, brush top with egg glaze, sprinkle lightly with sugar and cut slits or holes to allow steam to escape
Place in a preheated 425 fahrenheit oven bake 15 minutes reduce heat to 350 bake an additional 30-35 minutes or untill crust is golden brown