Ingredients:
- 1 (14-ounce) can whole-berry cranberry sauce
- 1 (10-ounce) jar orange marmalade (Smucker’s Simply Fruit is a good choice)
- 1/4 teaspoon ground ginger
- 2 cups fresh cranberries
- 1/3 cup chopped walnuts
Instructions:
- Combine and melt: In a medium saucepan over medium-low heat, combine the jellied cranberry sauce, orange marmalade, and ground ginger. Stir with a rubber spatula or whisk until smooth and melted.
- Add fresh cranberries: Stir in the fresh cranberries. Keep the heat at medium-low to prevent scorching.
- Cook until tender: Cook, stirring occasionally, until the cranberries soften and just begin to pop (about 10-12 minutes). You want them tender but still holding some of their shape.
- Stir in walnuts: Remove the pan from heat and stir in the chopped walnuts.
- Cool and chill: Let the cranberry sauce cool to room temperature, then transfer it to a serving bowl or airtight container. Refrigerate for at least a few hours (or overnight) to allow the flavors to meld and the sauce to thicken slightly.
Tips:
- Adjust sweetness: If you prefer a sweeter sauce, add a tablespoon or two of sugar at the beginning.
- Spice Variation: For a slightly spicier twist, add a pinch of cinnamon or nutmeg along with the ginger.
- Make-ahead: This cranberry sauce keeps well in the refrigerator for up to a week, so it’s perfect for making ahead of time for holidays or busy meals.
