Ingredients

• 1 1/2 cups orange marmalade
• 2/3 cup orange juice
• 1 cinnamon stick, broken in half
• 1 12-ounce bag cranberries
• 1/3 cup finely chopped fresh Italian parsley
• Freshly ground black pepper

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Instructions

1. Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)