I make a fresh version of this every time we have a roast chicken and any leftover added to chicken soup or chicken salad.
Makes ½ cup.
- 1/3 cup fresh cranberries
- ¼ cup spring water
- 1 tablespoon brown sugar or honey
- 1 tablespoon orange marmalade
Combine all ingredients in a very small skillet or saucepan and cook over medium heat, stirring occasionally, until the berries have burst and the mixture reduced to desired consistency. Serve warm or at room temperature.