Boston Chicken Cranberry Sauce
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Serves/Makes: 6 | Ready In: < 30 minutes
Ingredients:
1 can (1 lb size) jellied cranberry sauce
1 jar (10 ounce size) orange marmalade
1/4 teaspoon ground ginger
2 cups fresh cranberries, sliced
1/3 cup walnuts, chop fine
Directions:
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.
Recipe Source: Gloria Pitzer
Recipe Location: https://www.cdkitchen.com/recipes/recs/511/Boston_Chicken_Cranberry_Sauce31010.shtml
Recipe ID: 12868
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