6 cups fresh cranberries, coarsely chopped - SEE NOTE 1
2 cups granulated sugar
⅓ cup fresh orange juice
¼ cup cornstarch
3 tablespoons all-purpose flour
½ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon orange zest
1 tablespoon vanilla extract
Combine the cranberries, sugar, orange juice, cornstarch, flour, ginger, salt, and orange zest and simmer until cranberries burst, about 3-5 minutes. Stir in the vanilla.
Pour into a prepared crust and bake for about 10 minutes at 400. Reduce heat to 350 and continue to bake another 20 minutes or until crust is browned and filling is bubbling.