I've been feeling a little sheepish for carrying on so gleefully about all of the Thanksgiving dessert I'm about to indulge in (4 days & counting, ahem!) and thought that instead of sharing another cheesecake recipe, I'd post a tried-and-true, simple & quick, really scrumptious recipe for cranberry sauce. It would be nice, I thought, to show everyone that our Thankgsiving dinner will include something other than butter and cream cheese and pudding. Then I looked at the nutritional information and discovered that one serving of this stuff probably has the same amount of calories and fat as a doughnut. Sigh. Well, I tried, anyway :)
Baked Cranberry Sauce (again, from Taste of Home)
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. Yields 10 servings.
Baked Cranberry Sauce (again, from Taste of Home)
2 comments:
My oldest baby girl - that's Hilary in case you need help figuring it out - brought this for Thanksgiving dinner. Absolutely delicious! Try it. You won't be disappointed.
Arnie (Dad)
Dad!! I'm happy you liked it so well, especially since we left you with 5 lbs of leftovers :) Counting the days until White Christmas!!
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