Kathy Olsen of Provincetown, Massachusetts says, “We live in cranberry country and are always looking for good recipes to use them. This dish is perfect for Thanksgiving Day.”
- 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.
Originally published as Baked Cranberry Sauce in Taste of Home October/November 2005, p9
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