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Sheryl's Cranberry Sauce

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This is the one I was looking for a couple days ago. My favorite. And the easiest. I make it without nuts when my grandkids are here. Peanut algeries.

Cranberry Sauce

12 oz. Cranberries

2 Cups Sugar

1 Cup Orange Marmalade

Juice of 1 Lemon

1 Cup Walnuts toasted ( about 10 to 15 minutes in oven at 350 degrees).


Toast Walnuts. wash and drain Cranberries. Place in shallow baking Pyrex retangular pan. Stir in sugar. Cover tightly with foil and bake at 350 degrees for one hour. Stir in walnuts, marmalade and lemon juice thoroughly. Chill. You can make this several days ahead and keep refrigerated. Use for the holiday Season if I sent it to late for Thursday. This one I thought I had lost and was happy to find so that I can enter it into my cookbook. Make half of it with the nuts and half without to see which one you prefer. Sheryl

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