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WALDINE VAN GEFFEN
VGHC42A-----
1 lb Can jellied cranberry sauce
1 Jar Smucker's Simply Fruit
(10 ounces) Orange
Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries -- each
2 Pcs horizont -- (2 to 3)
1/3 c Walnuts -- chop fine
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.
Recipe By :
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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