Boston Market Cranberry Sauce

1. 1

   In 2 quart saucepan, over medium to low heat, use rubber bowl scraper to.

2. 2

   stir together jellied sauce,marmalade and ginger untilmelted, about 6 to 8 minutes.

3. 3

   Add the sliced cranberries, keeping sauce on low. Stir often.

4. 4

   Continue cooking and stirring often until cranberries are no longer white.

5. 5

   and taste tender to the bite (not soft, but not too crisp).

6. 6

   Stir in walnuts.

7. 7

   When cooled to lukewarm, refrigerate, covered and use with a week to 10 days.

8. 8

   Should freeze well to be used within 4 months.

* Per serving · 4 servings · Values may vary.