- 1 pound fresh or frozen cranberries, thawed
- 1-1/2 cups chopped pecans
- 1 cup flaked coconut
- 1 cup orange marmalade
- 3/4 cup sugar
- 1/2 cup water
- In a large bowl, combine all ingredients. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 servings.
Reviews for Baked Cranberry Pecan Sauce
"Did not like this recipe. Much too sweet and too much coconut."
"I DID NOT LIKE THIS RECIPE AT ALL. IT WAS MUCH TOO SWEET. TOO MUCH COCONUT. SORRY"
"This recipe was great! I made it for my friends and family for the Canadian Thanks Giving everyone loved it even the few who don't normally eat cranberry sauce.. Will definetly be making this at Christmas."
"I made this last year for the first time & it was a hit. Just sorry it took me a few years to try it--------am making again this Thanksgiving. Love the TOH cooks--thanks for sharing."
"My mother in law made this every year.....BUT....on top of the stove and minus the coconut! YUMMY!!!!!!"
"Easy to make and keeps well."
"Wonderful flavor and crunch. An added apple would make it quite interesting. Great recipe."
"I made this at Christmas last year and put it in baskets I gave as gifts. No complaints!! I'm going to make again this year."
"This was a nice change from my other cranberry sauce recipe, It's not a favorite but it was a good change!"