2 1/2 c. fresh cranberries
1/2 c. sugar
1/2 c. chopped nuts
2 eggs
1 c. sugar
1 c. flour
1/2 c. butter, melted
1/4 c. melted shortening

Grease well a 10 inch pie plate. Spread cranberries over the bottom of the plate. Sprinkle with 1/2 cup sugar and nuts. Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter and shortening to egg-sugar mixture. Beat well. Pour batter over top of cranberries. Bake in a slow oven (325 degrees) for 60 minutes or until crust is golden brown. Cut like pie. Serve either warm or cold with generous scoops of vanilla ice-cream.