3 cups granulated sugar
4 large eggs
1 1/2 cups (3 sticks) melted butter
2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 bags fresh cranberries
1 cup chopped pecans

Lightly spray two 8-inch square baking pans. Preheat oven to 350 degrees F.

In a large mixing bowl, using an electric mixer, beat eggs and sugar together until fluffy, about 2 minutes. Beat in the melted butter and almond extract. Add the flour and stir well. Stir in the cranberries and the pecans. Mix well. Pour the mixture evenly into the two prepared pans. Bake for 70 minutes. Make sure to test the center with a wooden pick before removing from oven. Let cool at room temperature. (Can be prepared the day ahead.)

Cut into squares and serve.

Makes about 12 per pan.

These freeze well.