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This sinfully simple variation on cranberry sauce was posted in Recipe Du Jour's great newsletter by Leslie.  It's an excellent condiment to serve with turkey or other poultry, or with pork, and great on a dish of plain yogurt, or whole wheat toast with butter.  It's even tasty on top of vanilla ice cream!  Make it a whole day - or two - before you expect to serve it to let the flavors meld. 

Cranberry Orange-Marmalade Sauce
 

1 package of raw cranberries, fresh or frozen and thawed
1 8-oz. jar orange marmalade (or 1 cup)

Wash and sort cranberries.  Place in a food processor or blender and process until finely chopped but not smooth.  Add orange marmalade and process again briefly until blended.  Place in a covered dish in the refrigerator for a day or two.  Taste; it's great just like this, but you may prefer to add a spoonful or two more of sugar. 

 

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