Re: Looking for Turkey glaze recipe from 2008 Thanksgiving magazine.
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Cherry-Cranberry Sauce
Prep Time: 20 Minutes
Start to Finish: 2 Hours 20 Minutes
1 bag (12 oz) fresh cranberries
1/3 cup dried cherries
1 cup sugar
1 cup water
2 tablespoons orange marmalade
1. In 3-quart saucepan, mix cranberries, cherries, sugar and water. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally, until cranberries have popped open.
2. Stir in marmalade. Cool 1 hour.
3. Spoon sauce into serving dish. Cover; refrigerate at least 1 hour before serving.
8 servings (1/4 cup each)
1 Serving: Calories 150 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 38g (Dietary Fiber 2g); Protein 0g
Cook's Notes Fresh cranberries should be bright red and shiny; discard any that are shriveled or discolored.
Prepare the sauce several days ahead of time. Refrigerate it, covered, in a storage container or your serving dish.