Cranberry Cobbler

• 2 cups (475 ml) fresh whole cranberries
• 1/2 cup (125 ml) scant sugar
• 1/2 cup (125 ml) coarsley chopped pecans
• 2 eggs, beaten
• 1 cup (225 ml) sugar
• 3/4 cup (175 ml) shortening, melted
• 1 cup (225 ml) flour
• 1/2 cup (125 ml) butter, melted
• Whipped cream

1. Preheat oven to 325 degrees (175 C.).
2. Combine cranberries, 1/2 cup (125 ml) scant sugar, and pecans.
3. Spread on the bottom of a well greased quiche or pie pan.
4. In a large bowl, beat eggs with remaining sugar.
5. Add shortening, flour, and butter.
6. Beat well.
7. Pour batter over berries and pecan mixture.
8. Bake 1 hour.
9. Top with whipped cream before serving.

cranberries, sugar, coarsley, eggs, sugar, shortening, flour, butter, cream

Taken from online-cookbook.com/goto/cook/rpage/0008F6 (may not work)