1 can jellied cranberry sauce
1 jar orange marmalade
1/2 - 1 package cranberries cut in half
Chopped pecans (you can use nuts of your choice - walnuts are good)
Sugar to taste
Place cranberry sauce and marmalade in a large saucepan over medium heat, stirring occasionally as these items soften. Cut the cranberries in half while the marmalade mixture is heating. Add cranberries and lower heat to medium low and cook until cranberry's inner flesh changes color. Add chopped nuts to suit yourself (I use a full cup of chopped nuts and I do a mixed chop for texture). Add sugar to taste and stir over heat until sugar is dissolved. Pour into container and refrigerate until ready to use (or at least overnight). Pour into decorative bowl and serve.
1 jar orange marmalade
1/2 - 1 package cranberries cut in half
Chopped pecans (you can use nuts of your choice - walnuts are good)
Sugar to taste
Place cranberry sauce and marmalade in a large saucepan over medium heat, stirring occasionally as these items soften. Cut the cranberries in half while the marmalade mixture is heating. Add cranberries and lower heat to medium low and cook until cranberry's inner flesh changes color. Add chopped nuts to suit yourself (I use a full cup of chopped nuts and I do a mixed chop for texture). Add sugar to taste and stir over heat until sugar is dissolved. Pour into container and refrigerate until ready to use (or at least overnight). Pour into decorative bowl and serve.
