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Cranberry Currant Walnut Sauce
1 lb. fresh cranberries or 1 pkg. (16 oz.) frozen cranberries
1 to 1 1/2 cups sugar
1 cup red currant preserves (may substitute black currant preserves)
1 cup water
1 cup coarsely chopped walnuts
2 T. coarsely grated orange peel
Pick over cranberries to make sure there are no stems or soft berries.
Combine cranberries, sugar, preserves & water in large saucepan. Heat to boiling. Reduce heat & simmer, uncovered, 20 minutes. Skim foam.
Remove from heat. Stir in walnuts & orange peel. Refrigerate, covered, over night. Keeps in refrigerator for weeks, so can be made well in advance.
May make 1/2 the recipe.
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