I messed up a little on this recipe but it still turned out fine. I forgot to add the vanilla to the cranberries and dates, and I didn't pre-bake the bottom crust. I also had to add a couple tablespoons more water to the cranberries and dates while they were cooking - the flour coating on my chopped dates made the mixture so thick I couldn't even mix it, much less spread it. I liked the way the tartness of the cranberries offset the butter and sugar in the crust. Next time I'll follow the directions as written to see if there's a noticeable difference. In any case, I was looking for a different way to use fresh cranberries and this really hit the spot.