Boston Chicken Cranberry Sauce

Categories: Copycat, Sauces, Fruits

Yield: 3 cups



-patdwigans fwds07a

1 lb Can jellied cranberry sauce

10 oz Jar Smucker's Simply Fruit

-Orange Marmalade

1/4 ts Ground ginger

2 c Fresh cranberries; each

-sliced 2 or 3 pcs horizont.

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.