*  Exported from  MasterCook  *
 
                       Boston Chicken Cranberry Sauce
 
 Recipe By     :
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sauces                           Fruits
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    1      pound         Can jellied cranberry sauce
    1      Jar           Smucker’s Simply Fruit -- (10 ounces) Orange
                          Marmalade
      1/4  teaspoon      Ground ginger
    2      cups          Fresh cranberries -- each
    2      pcs           horizont. -- (2 to 3)
      1/3  cup           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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