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Recipe Detail Page
Quick Cranberry Sauce
Autumn 2011
You can use frozen or fresh cranberries for this recipe. Using the clementine with the skin on gives a real orange spike to the taste.
2 cups (500 mL) cranberries
1 whole clementine or mandarin cut in pieces
½ cup (125 mL) sugar
1 Place cranberries, orange and sugar in food processor and process until slightly chunky. Serve at once. It will keep refrigerated for 2 weeks.
Makes about 1½ cups (375 mL)
