Baked Cranberry Pecan Sauce
Total TimePrep/Total Time: 30 min.
- 1 pound fresh or frozen cranberries, thawed
- 1-1/2 cups chopped pecans
- 1 cup sweetened shredded coconut
- 1 cup orange marmalade
- 3/4 cup sugar
- 1/2 cup water
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts3/4 cup: 329 calories, 16g fat (4g saturated fat), 0 cholesterol, 43mg sodium, 49g carbohydrate (43g sugars, 4g fiber), 2g protein.
Nov 24, 2019
This was the first cranberry dish I ever made and it’s been on our thanksgiving table every year since. It is so delicious I’ve eaten it by itself as a midnight snack!
Jan 19, 2013
Did not like this recipe. Much too sweet and too much coconut.
Nov 27, 2012
I DID NOT LIKE THIS RECIPE AT ALL. IT WAS MUCH TOO SWEET. TOO MUCH COCONUT. SORRY
Nov 13, 2011
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.
Nov 10, 2011
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.
Nov 9, 2011
My mother in law made this every year.....BUT....on top of the stove and minus the coconut! YUMMY!!!!!!
Nov 1, 2011
Easy to make and keeps well.
Oct 6, 2010
Wonderful flavor and crunch. An added apple would make it quite interesting. Great recipe.
Sep 22, 2010
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.
May 25, 2010
Excellent! This was a huge hit at our Thanksgiving dinner. It was just a little different from the usual cranberry sauce. We loved the crunch of the coconut and pecans.