6 tablespoons butter or margarine
¾ cup sugar
½ cup all-purpose flour
1 cup fresh or frozen cranberries (washed, stemmed and dried)
¼ cup chopped pecans or walnuts
In a medium size bowl, using an electric mixer cream butter and sugar together until fluffy. Beat in the egg. Stir in flour by hand, or on a low speed, until blended and then add cranberries and nuts. Stir by hand, as to not break up the cranberries, until blended. Spread evenly in lightly greased 8” pie plate. Bake for 45 minutes at 350 degrees (325 if using glass) until golden. Cool in pie plate. Cut into wedges and serve warm or cold. This is great plain or topped with whipped cream or ice cream.