- 12-ounce bag of fresh cranberries
- 12-ounce jar of orange marmalade
- 2/3 cup of orange juice
- 2 cinnamon sticks, broken in half
- 1/2 cup white sugar
- 1/3 cup chopped fresh flat-leaf Italian parsley
Freshly ground pepper
Rinse and drain the bag of cranberries, discarding any soft or discolored cranberries. In a medium non-stick saucepan over medium high heat, combine orange juice, orange marmalade, and sugar. Stir until sugar dissolves then add cinnamon sticks. Bring to boil, then add cranberries and return to boil. Reduce heat to medium and stir frequently until berries burst and sauce thickens slightly (approx. 5-10 minutes, sauce will thicken more once cooled). Remove from heat and allow sauce to cool. Add parsley and freshly ground pepper. Keep refrigerated. Enjoy on turkey or chicken, or as an appetizer on crackers.
