• 2 cups fresh cranberries
• 1/2 cup brown sugar
• 1/2 cup pecans - coarsely chopped
• 2 eggs, beaten
• 1 1/2 cups sugar
• 1 cup flour
• 3/4 cup vegetable oil
• 1/4 cup melted butter
• whipped cream or whipped topping

Preparation -
Combine cranberries, brown sugar, and pecans. Place mixture in the bottom of a generously buttered heavy pie or quiche pan; set aside, For batter - In a mixing bowl, beat eggs and sugar together. Add flour, oil and butter and beat well. Pour batter over cranberry mixture. Bake at 350° for 35 to 40 minutes or until lightly browned and bubbly on top. Serve warm, topped with a large dallop of whipped cream or whipped topping.