eggs, lightly whisked
butter or margarine, melted
fresh or frozen cranberries, cut in half
grated orange rind
inch (23 cm) unbaked pastry shell
Whipped cream (optional)
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Preheat oven to 350°F (180°C).
Stir together eggs, corn syrup, sugar, butter and vanilla in large bowl until well blended. Stir in pecans, cranberries and orange rind. Pour into pastry shell.
Bake in preheated 350°F (180°C) oven until knife inserted halfway between centre and edge comes out clean, 50 to 55 minutes. (If edge of pie browns too quickly, cover with foil.)
Cool on wire rack. Serve with whipped cream, if desired.