Baked Cranberry Sauce

1 lb. fresh or frozen cranberries, thawed
1 1/2 C. pecans
1 C. flaked coconut
1 C. orange marmalade
1/4-1/2 water

In a large bowl, combine all ingredients.
Pour, into a greased 11x7x2 in. baking dish.
Bake, uncovered, at 350 degrees for 25-30
minutes. or until cranberries are tender.
Serve warm of cold. Refrigerate leftovers.
Yield: 10 servings.


(My family preferred this good and cold!)

A good main dish that the cranberry dish could accompany is:


Pork Tenderloin with Stuffing

4 celery ribs, chopped
1 small onion, chopped
2 Tbls. butter
6 C. cubed day-old bread (1/2 in cubes)
(cubed style stuffing would work too)
1/2 teas. salt
1/4 teas. pepper
2 pork tenderloins ( 1 lb. each)
2 Tbls. vegetable oil

In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the bread cubes, celery mixture, salt and pepper, set aside.

Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic. Flatten to 1/2 in. thickness. In a large skillet, brown pork in oil on both sides over medium-high heat. Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees. for 50-60 minutes or until a meat thermometer inserted into meat reads 160 degrees. Let stand 5 minutes before slicing. Yield: 6 servings.

These sound amazing, Kellekokid. I think we'll give this a try for Christmas dinner this year (I'm totally over turkey!). Thanks for the recommendations and recipes!

Baked Cranberry Sauce

1 lb. fresh or frozen cranberries, thawed
1 1/2 C. pecans
1 C. flaked coconut
1 C. orange marmalade
1/4-1/2 water

In a large bowl, combine all ingredients.
Pour, into a greased 11x7x2 in. baking dish.
Bake, uncovered, at 350 degrees for 25-30
minutes. or until cranberries are tender.
Serve warm of cold. Refrigerate leftovers.
Yield: 10 servings.


(My family preferred this good and cold!)

Time for my red pen to come out....
I posted this later at night, went over it again just now. That should be 1/4-1/2 CUP water. I just didn't want anyone to try this and think it was teaspoon. I'm usually not a big fan of Cranberry dishes, but this one got me this year.

Kellekokid! I made these two items for Christmas dinner, and they were a hit! Thank you SOOOO much for posting them.

The only problem I had was with the stuffing in the porkloin. There wasn't enough liquid to moisten the bread before layering it inside the meat, and I ended up with something akin to croutons near the openings. Any suggestions?

I'm so glad you tried these and liked them! They are both new favorites for my family this year.
I double checked the recipe for the tenderloin just to make sure I didn't leave any thing out on it as in liquid! I didn't, so I guess all I can suggest is to add some, maybe a 1/4 cup or there about or what ever seems best. Personally I don't like the cubed style stuffing but the regular Pepperidge Farm stuffing in the bag (usually mix the cornbread and herb together) I wonder if that would help the "crouton" affect at the ends of the tenderloin. I wonder too if a little foil just over the ends would help...

Hmmm...good suggestions for the crouton affect. I'll just keep trying it until I perfect the receipe. Again, we just LOVED them. Thank you! :)