WALDINE VAN GEFFEN VGHC42A
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>
A Message from our Provider:
“Jesus: Because with God only perfection will do”
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