Cherry-Cranberry Sauce

1 (12 oz.) pkg fresh or frozen cranberries
1/3 C. dried sweet red cherries
1 C. sugar
1 C. water
2 Tbsp. orange marmalade

1. In large saucepan, combine cranberries, cherries, sugar and water; mix well.  Bring to a boil.

2. Reduce heat to low; simmer 10-12 minutes or until cranberries have popped, stirring occasionally.  Stir in marmalade.  Cool 1 hour.  Refrigerate at least 1 hour.

8 (1/4 C.) servings, Cal. 150, Fat 0g