Wont break your budget..........and you never have to worry about wilting.
That’s ok. I just bake them into muffins and quick-bread loaves.
A pie that is really a cake adapted from a recipe by Laurie Colwin. It's scrumptious
and a little different approach to pie especially if you have lots of cranberries.
Nantucket Cranberry Pie / By Ree Drummond
Ing Butter, For Greasing 2 heaping cups Cranberries 3/4 c Pecans, Chopped 2/3 c Sugar cup ea Flour, Sugar
stick Unsalted Butter, melted 2 whole Eggs, Lightly Beaten tsp. Pure Almond Extract 1/4 tsp. Salt tbsp. Sugar For Sprinkling
PREP Generously butter a cake pan or pie pan. Add cranberries to the bottom. Sprinkle on chopped pecans, then 2/3 cup sugar.
Batter combine flour, cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Bake 350 deg 45-50 minutes. 5 minutes before removing from oven, sprinkle w/ tbl sugar for a little extra crunch.
SERVE in wedges with ice cream or freshly whipped cream.