1 pound fresh cranberries, washed and dried on paper towels
1/2 cup sugar
1/4 cup Brown sugar, firmly packed
1 cup orange marmalade
1 cup coconut
1 cup chopped pecans
2 tablespoons butter
Spray a 9x13 inch baking dish with Pam. Spread cranberries in the prepared pan. Sprinkle coconut and pecans evenly over berries. Stir together sugars and marmalade. Pour over all. Dot with butter. Bake until bubbly and cranberries are very tender. Cover and chill until serving time or serve warm.