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Sauces - Cran-lemon Sauce Post by :rkbholding Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1143

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Sauces - Cran-lemon Sauce

2 (16 oz.) cans whole-berry cranberry sauce
1 cup orange marmalade
grated zest of 1 lemon
juice of 1 lemon
1/2 cup chopped walnuts, toasted if desired


Combine all ingredients. Chill. Makes 4 cups
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This sauce makes a great topping for a plain cheesecake or could be used like a jam. 1/2 cup sugar 1/4 cup water 3 cups frozen cranberries 2 cups frozen wild blueberries 1 Tbsp. (slightly heaping) cornstarch 1/4 cup water Set berries out to defrost for about half an hour. In a large pot, combine sugar and first amount of water. Heat over medium-high heat until sugar dissolves and mixture boils. Add berries stir gently but constantly until mixture comes to boil. In a small bowl, blend together the cornstarch and second amount of water until smooth. While
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2 Tbsp. cornstarch 1/4 cup brandy, Grand Marnier or other orange liqueur Combine raspberries and sugar in medium-sized saucepan. Dissolve cornstarch in liqueur in small bowl. Stir into raspberries until well combined. Cook over medium heat, stirring frequently until sauce thickens and bubbles, about 5 minutes. Do not overcook. Cool to room temperature. Store in tightly covered container in refrigerator.
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