1 lb. fresh cranberries
2 c. sugar
1 c. walnuts, coarsely chopped
1 c. orange marmalade
Juice of 1 lemon

Wash and drain cranberries. Put into shallow baking dish. Stir sugar into cranberries. Cover tightly with foil. Bake in 350 degree oven for 1 hour. Spread walnuts in shallow pan and toast in 350 degree oven until golden. Stir together baked cranberries, toasted walnuts, marmalade, and lemon juice. Refrigerate in covered container. Keeps several days. Serves 12-16.