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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 10 servings |
||
| Calories 305 | ||
| Calories from Fat 127 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 38mg | 1% | |
| Potassium 141mg | 4% | |
| Total Carbohydrate 47.5g | 15% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 39.9g | ||
| Protein 2.0g | 4% | |
Ingredients
- 1 lb fresh cranberries, thawed if frozen
- 1 1/2 cups pecans, chopped
- 1 cup flaked coconut
- 1 cup orange marmalade
- 3/4 cup sugar
- 1/2 cup water
Directions
1
In a large bowl, combine all ingredients.2
Pour into a greased 11 x 7 x 2 inch baking dish.3
Bake, uncovered, at 350 degrees F for 25- 30 minutes or until cranberries are tender.4
Serve warm or cold.5
Refrigerate leftovers.
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