Big fruit cranberry:

Cranberry Pie

2 cups cranberries, cut in half
1/2 cup brown sugar
1/2 cup chopped walnuts
2 eggs, well-beaten
1 cup sugar
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1 pie crust for 10” pie pan

Combine cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell. Beat eggs well; gradually add the sugar; continue beating. Stir in flour and melted butter. Pour batter over the berries in the pie shell. Cover edges of pie crust with foil and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; remove foil and bake 35 minutes longer. Serve with ice cream.

Cranberry Muffins

2 c. all-purpose flour
1 c. sugar
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 c. butter or margarine
1 egg, well beaten
1 teaspoon grated orange peel
3/4 c. orange juice
1-1/2 c. chopped cranberries

Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once. Stir until mixture is evenly moist. Fold in cranberries. Spoon batter into prepared muffin cups, 2/3 full. Bake at 350 degrees for about 25-30 minutes or until golden brown. Makes 15 muffins.