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Boston Chicken Cranberry Sauce



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Boston Chicken Cranberry Sauce

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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. Source: Gloria
Pitzer.

Ingredients:

-------------------------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

Serves:

3 Servings
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