Boston Chicken Cranberry Sauce

Categories: Copycat, Sauces, Fruits
      Yield: 3 cups
              
                       -patdwigans fwds07a
      1 lb Can jellied cranberry sauce [500 G]
     10 oz Jar Smucker's Simply Fruit [280 ML]
           -Orange Marmalade
    1/4 ts Ground ginger
      2 c  Fresh cranberries; each
           -sliced 2 or 3 pcs horizont. [224 G]
    1/3 c  Walnuts; chop fine [37 G]

  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.