Boston Chicken Cranberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Fruits, Sauces | 3 | Servings | |
INGREDIENTS
| 1 | lb | Can jellied cranberry sauce |
| 1 | Jar Smucker's Simply Fruit | |
| 10 ounces Orange | ||
| Marmalade | ||
| 1/4 | t | Ground ginger |
| 2 | c | Fresh cranberries, each |
| 2 | Pcs horizont., 2 to 3 | |
| 1/3 | c | Walnuts, chop fine |
INSTRUCTIONS
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. Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 18:17:16 -0400 From: Simps <c.simpson@WORLDNET.ATT.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 1366
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 14.8mg
Potassium: 241.5mg
Carbohydrates: 327.3g
Fiber: 25.8g
Sugar: 2.4g
Protein: <1g