Cranberry sauce

Combine cranberries with plenty of sugar; the toasted sugar from blind baking the pie works well here.

Add the juice of an orange and some of the peel, and cook until the berries burst.

It looks liquid while hot; the pectin in the cranberry skins sets it as it cools.

Cool, portion and freeze dry. The freeze-dried cranberry sauce stays chewy, like a taffy, rather than going fully dry.