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Baked Cranberry Pecan Sauce

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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 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 Facts
3/4 cup: 329 calories, 16g fat (4g saturated fat), 0 cholesterol, 43mg sodium, 49g carbohydrate (43g sugars, 4g fiber), 2g protein.

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