Cranberry Rhubarb Sauce
1-1/2 cups sugar
1/2 cup water
12 oz. pkg. cranberries
1 lb. rhubarb, cut into 1 inch pieces 2 oranges, peeled and chopped
¼ cup candied ginger, chopped
1 cup walnuts or pecans, chopped
Combine sugar and water in a saucepan and heat until sugar is dissolved.
Add remaining ingredients except walnuts. Simmer 5 to 8 minutes until thickened
and cranberries have popped their skins.
Remove from heat and stir in nuts. Serve warm or chilled.
Chris in NM
http://www.nancyskitchen.com
