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Cranberry-mandarin sauce.

Jean Mangan, Spokane, Washington

This pretty, easy-to-make cranberry sauce, packed in decorative jars, is an attractive hostess gift. Serve the sweet-tart sauce as a relish with turkey or ham; or spoon it over vanilla ice cream, crepes, or slices of pound or angel food cake for dessert.

1 quart fresh or frozen cranberries 1 cup light corn syrup 1/2 cup orange-flavor liqueur or orange juice 2 cans (11 oz. each) mandarin orange segments, drained

In a 3- to 4-quart pan, combine cranberries and corn syrup. Cook, covered, over medium heat, until most berries have popped, about 10 minutes. Gently stir in orange-flavor liqueur and mandarin orange segments. Ladle into widemouthed jars. Let cool.

Serve cool; if making ahead, cover and chill up to 1 month. Makes about 4 1/2 cups.

Per 1/4 cup: 185 cal. (0.5 percent from fat); 0.5 g protein; 0.1 g fat (0 g sat.); 44 g carbo.; 44 mg sodium; 0 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Mangan, Jean
Article Type:Column
Date:Nov 1, 1993
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