CJ’s Orange Cranberries and Rosemary Pecans, as seen on Martina's Table, Season 1.
Recipe courtesy of Martina McBride

CJ's Orange Cranberries and Rosemary Pecans

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 cups



  1. Preheat the oven to 425 degrees F.
  2. Place the pecan halves on a 17-by-13-inch rimmed baking sheet and toast for 6 to 8 minutes, or until golden brown and fragrant. Remove from the oven and let cool.
  3. Mix together the cranberries and the pecan halves in a large bowl. Drizzle with the olive oil and sprinkle with the rosemary and sea salt, tossing to coat.