Boston Chicken Cranberry Sauce

* Exported from MasterCook *

BOSTON CHICKEN CRANBERRY SAUCE

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Serving Size : 3 Preparation Time :0:00
Categories : Sauces Fruits
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
1 lb Can jellied cranberry sauce
1 Jar Smucker's Simply Fruit
(10 ounces) Orange
Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries -- each
2 Pcs horizont -- (2 to 3)
1/3 c Walnuts -- chop fine

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.

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