Cranberry Baked Ricotta with Maple Pecans
Cranberry Baked Ricotta with Maple Pecans
Ingredients
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Whisk together ricotta, orange zest, eggs, maple syrup, and thyme.
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Stir in cranberries.
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Pour into greased dish.
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Bake at 425, 40 min. until golden brown.
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Heat pecans, salt, cinnamon and maple syrup in a small skillet over medium heat.
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Stir until syrup reduces down and becomes thick and glossy.
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Pour the maple pecans over the ricotta bake.
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Serve with crackers, cookies, pretzels, fruit, bread... Enjoy!
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