"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 c. fresh cranberries 2 c. sugar 1/2 tsp. ground cinnamon 1 13 oz. jar orange marmalade 3 T. lemon juice 1 c. coarsely chopped walnuts toasted
Preheat oven to 350º. Wash and drain cranberries and place in a large bowl. In a separate bowl, combine sugar and cinnamon and then add to cranberries. Mix well. Spoon into a 9-inch square pan and cover with foil. Bake for 45 min. Stir in marmalade, lemon juice and walnuts. Store in refrigerator. Makes 3 1/2 cups.
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