Whisk together ricotta, orange zest, eggs, maple syrup, and thyme. 

Stir in cranberries. 

Pour into greased dish. 

Bake at 425, 40 min. until golden brown.

Heat pecans, salt, cinnamon and maple syrup in a small skillet over medium heat. 

Stir until syrup reduces down and becomes thick and glossy. 

Pour the maple pecans over the ricotta bake. 

Serve with crackers, cookies, pretzels, fruit, bread... Enjoy!

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