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Boston Chicken Cranberry Sauce

Ingredients:

1 waldine van geffen

VGHC42A

1 lb can jellied cranberry sauce
1 jar smucker's simply fruit
1 (10 ounces) orange
1 marmalade
1/4 tsp ground ginger
2 cup fresh cranberries -- each
2 pcs horizont -- (2 to 3)
1/3 cup walnuts -- chop fine

Instructions:

in 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper
to stir together jellied sauce, marmalade and ginger until melted,
about 6-8 minutes. Add the sliced cranberries, keeping sauce on low.
Stir often. Continue cooking and stirring often until cranberries
are no longer white and taste tender to the bite (not soft, but not
too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate,
covered and use with a week to 10 days. Should freeze well to be used
within 4 months. Source: Gloria Pitzer.

Recipe By :

Servings: 3

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