place all ingredients except walnuts in a porcelaine heat proof pan, mix well, bring to the boil, then reduce heat. Cook stirring continuously until cranberries have burst and resemble a lumpy sauce. Do not overcook. Add walnuts for another 5 minutes. Turn off heat and let cool a little. Then spoon into jars or a serving dish if serving the next few days and cover. Let cool completely and place in refrigerator. Serve with turkey, lamb, or other meats. Perfect for Xmas and Thanksgiving.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 10|
|Calories from Fat: 32 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 16.2mg||1 %|
|Potassium 260mg||7 %|
|Total Carbohydrate 100g||29 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 92.8g|
|Protein 1.6g||2 %|
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Calories per serving: 408
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