This is what I chose to use my extras on.
2 cups cranberries
1 1/2 c sugar (divided)
1/2 c chopped pecans
2 eggs beaten
1 c flour
1/2 c melted margarine
1/2 c melted shortening
Preheat oven to 325.
Butter 9" glass pie plate.Spread cranberries over the bottom of the pie plate.
In a medium bowl mix eggs and sugar until well blended.
Stir in flour, margarine and shortening, beating well after each addition.
Spread over the cranberries.Bake for 1 hour in a preheated oven until the filling is set and the top is lightly browned.