3 c. fresh or frozen cranberries, thawed
1 3/4 c. sugar, divided
1/2 c. chopped pecans
2 eggs
1/2 c. butter, melted
1 c. all-purpose flour
whipped cream or vanilla ice cream (optional)

Place cranberries in a greased 8-inch square baking dish. Sprinkle with 3/4 cup sugar and pecans.

In a mixing bowl, beat eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture.

Bake at 325°F for 1 hour or until a toothpick inserted near the center comes out clean. Run knife around edges of dish. Immediately invert onto a serving plate. Serve with whipped cream or ice cream, if desired.

Yield: 8 servings.