Mandarin orange cranberry sauce was always a staple at holiday meals when I was a kid. We've been making it exactly like this for decades.
Servings 16
Author Becky Striepe
Ingredients
214 ounce canswhole cranberry sauceNOT the jelly kind - you want whole berries in there
115 ounce canmandarin orangesdrained
¼cupraisins
2tablespoonslemon juiceOR triple sec
¼cuptoasted walnutsoptional
Instructions
Combine all of the ingredients in the bowl you’re going to use for serving, stirring gently so you don’t break up the orange pieces too much.
Chill for at least an hour, if you can, before serving, so the raisins can soak up the lemon juice and the juice from the sauce. You can make this a couple of days ahead if you like -- it keeps beautifully for up to a week.