Coconut Cranberry Relish

Here’s my contribution to our family’s Thanksgiving dinner this year. (Yes, I know. My contribution is tiny.) It’s an easy cranberry relish made from a recipe Mom found years ago in Taste of Home magazine. I like to eat it hot, not cold. . . . I microwave the leftovers.

Coconut Cranberry Relish

Ingredients:

12 oz fresh cranberries
1 cup coconut
1 cup orange marmalade
3/4 cup sugar
1/2 cup water
1 1/2 cups chopped pecans

Directions:

Mix everything together in a large bowl. Pour into a greased 11 x 7-inch baking dish and bake at 350 degrees for 30 minutes or until all the cranberries have popped.