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. Tags: cranberriesthanksgivingsaucecoconut You Might Also Like... Fruit-Filled Trail Mix Cranberry-Orange Chutney Back-To-School Trail Mix