BOSTON MARKET CRANBERRY SAUCE RECIPE

Steps:

• 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).
• Remove from heat and stir in walnuts.
• When cooled to lukewarm, refrigerate, covered and use within a week to 10 days.
• Should freeze well to be used within 4 months.