Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Boston Chicken Cranberry Sauce
- add review
- #12868
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
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
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more b - copy cat restaurant recipes
see more cranberry sauce recipes
reviews & comments
November 21, 2012
Have served this relish 3 years running and serving for 6 was not enough last year. Everyone likes this one!!!