This Citrus Cranberry Sauce is perfect for serving with your favorite cornbread dressing.
Citrus Cranberry Sauce
Makes about 3½ cups
- 1 (11-ounce) can mandarin oranges, drained
- 1 (8-ounce) bag fresh cranberries
- ¾ cup sugar
- ¼ teaspoon ground cinnamon
- In a medium saucepan, cook all ingredients over medium heat, stirring frequently, for 15 to 20 minutes until cranberries burst and sauce thickens. Remove from heat, and let cool completely. Cover and refrigerate for up to 2 days.
Tip: Spoon leftover cranberry sauce onto yogurt for breakfast or stir into warm maple syrup for a fun pancake topping.
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