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A great cranberry dish for Thanksgiving or gift giving. It can be made ahead of time and kept in the fridge up to three weeks. I've always made it with fresh cranberries. Ingredients:
12 oz fresh cranberries, stemmed, washed and drained; or frozen cranberries, thawed
3/4 cup sugar
3/4 cup coarsely chopped walnuts
3/4 cup orange marmalade
1 Tbs. lemon juice
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat oven to 350 degrees. Put the cranberries in a shallow, 1-1/2 quart baking dish; sprinkle with the sugar.
Cover with aluminum foil and bake for 35 minutes. Sprinkle with walnuts, re-cover and bake 10 minutes longer.
Remove from the oven; stir in marmalade and lemon juice until well mixed.
Ladle into glass jars or storage containers.
Let cool to room temperature, cover tightly and refrigerate at least 3 hours.
Will keep, refrigerated, up to 3 weeks. Can be frozen up to 3 months.
Prep time: 10 minutes Makes 2-1/2 cups Recipe submitted by: Suzanne Spicer
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