Prep Time: 15 minutes + 2 hours chill time Number of Servings: 6 muffins Ingredients 16 oz thawed cranberries 2⁄3 cup coconut sugar 1 orange 1⁄2 cup unsweetened shredded coconut Equipment Food processor Directions Pulse cranberries and sugar in the bowl of a food processor until cranberries are finely chopped. Transfer cranberries to a bowl. Zest and juice orange. Add zest and juice to cranberries along with shredded coconut. Stir to combine. Refrigerate for 2 hours before serving. Nutrition Info: 172 Calories, 1 g Protein, 35 g Carbohydrates, 5 g Fiber, 5 g Total fat (4 g sat), 15 mg Sodium, ★★★ Vitamin C, ★ Potassium Share this content. facebooktwitterpinterestlinkedinredditemail Contributor The Taste for Life Test Kitchen The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process. You Might Also Like... Cranberry-Orange Chutney Fruit-Filled Trail Mix Cranberry Cherry Sauce Tags: cranberriesthanksgivingsaucecoconut