We found this recipe while we were in Israel for Thanksgiving. After we got back to the States, we tried it out. As Larry David would say, “Pretty, pretty, pretty good.”
1 can jellied cranberry sauce
1 jar orange marmelade
1/2 – 1 package cranberries, cut in half
chopped pecans (you can use nuts of your choice if you’re not a pecan fan)
sugar to taste
Place cranberry sauce and marmelade in a large saucepan over medium heat, stirring occasionally as these items soften. Cut the cranberries in half while the marmelade 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 . 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.