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Oranged Cranberry Sauce
May 18, 2010

I've made this for thanksgiving several years in a row. It is delicious, but also super sweet and tangy. If I make it again this year, I'll probably scale back on the sugar. UPDATE: I made the following changes for thanksgiving 2011: omitted the water, slightly reduced the OJ, used about 1.5c brown sugar, and reduced the simmering time to about 20-25 minutes. SO MUCH BETTER! Because you're starting with less liquid, you don't have to let it cook for so long to thicken up. I think I could have reduced the brown sugar even further, so maybe that will be something to try next year.

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