3 eggs
1 c. light corn syrup
2/3 c. firmly packed light brown sugar
4 tbsp. melted butter
2 tsp. finely grated fresh orange peel
3/4 c. fresh cranberries, chopped
1 unbaked 9-inch pie crust
1 c. pecan halves

Preheat oven to 325°F. In large bowl, beat the eggs with a fork, just until blended. Stir in the corn syrup, brown sugar, butter and orange peel. Sprinkle the cranberries in the pie crust. Arrange pecan halves on top of cranberries. Pour syrup mixture carefully over pecans.

Bake for 50 to 55 minutes or until filling is set. If the edge of the pie crust browns too quickly, cover with a strip of foil to prevent further browning.