Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cranberries, rinsed, picked over, and patted dry |
| 1½ cup | Sugar, divided |
| ½ cup | Chopped nuts |
| 2 \N | Eggs |
| 1 \N | Stick Margarine, melted |
| 1 \N | Stick Butter, melted |
| 1 cup | All-purpose flour |
Preheat oven to 325 F.
Mix the cranberries, ½ cup of the sugar, and the nuts and pour into a greased 10-inch pie plate.
Beat together the eggs and remaining 1-cup sugar. Add the cooled melted margarine and butter and flour, stirring to blend well. Pour the batter over the cranberry mixture and bake in a preheated 325 F oven for 50 to 60 minutes. Serve plain or with vanilla ice cream.
Recipe from: Cumworth Farm Bed & Breakfast, Cummington, Massachusetts Source: Yankee Magazine's Christmas in New England, 1995 Typed by J.
Matthews, October, 1995