2 oz. butter
1 lb. fresh cranberries
2 c. sugar
1 lemon (grated peel & juice)
3 tbsp. lightly heaping orange marmalade
1/3 c. amaretto liqueur

Spray boiling pan with Pam. Melt butter. Add cranberries, sugar and lemon juice and cook until cranberries are tender. Remove from heat. Add lemon peel, marmalade and liqueur to above mixture. Stir well. Serve hot or cold with pork or turkey. Or, serve as a salad on bed of lettuce with sour cream. Keeps in refrigerator for over a month.