I drool just thinking about this Thanksgiving staple! It is from my well worn, food spattered Thanksgiving edition of Taste of Home Magazine.
1 pound fresh or frozen cranberries, thawed (about 4 cups)
1 1/2 cups chopped pecans (I used walnuts, and it was fine)
1 cup flaked coconut
1 cup orange marmalade (you can use sugar-free)
3/4 cup sugar (or Splenda)
1/2 cup water
In a large bowl, combine all ingredients. Pour into a greased 11-inX7-inX2-in. baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 Servings.
1 pound fresh or frozen cranberries, thawed (about 4 cups)
1 1/2 cups chopped pecans (I used walnuts, and it was fine)
1 cup flaked coconut
1 cup orange marmalade (you can use sugar-free)
3/4 cup sugar (or Splenda)
1/2 cup water
In a large bowl, combine all ingredients. Pour into a greased 11-inX7-inX2-in. baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 Servings.
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