|Whole cranberries||1 1⁄2 Cup (24 tbs) (Use Fresh Or Frozen)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped pecans/Walnuts||1⁄4 Cup (4 tbs)|
Grease a 9-inch, non-metallic pie plate with the 1 tablespoon butter or margarine.
Mix cranberries and the 1/3 cup sugar in the greased pie plate.
Cover with a paper towel and heat on full power 2 minutes or until berries are tender.
In a small bowl beat egg with the 1/4 cup sugar, brown sugar, flour and the 1/2 cup melted butter or margarine until thoroughly blended.
Sprinkle chopped nuts over cranberries.
Pour batter over cranberry-nut mixture.
Smooth batter with a spatula.
Heat, uncovered, on roast for 9 to 10 minutes or until top looks dry.
Cut into wedges and serve topped with ice cream.