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Pineapple-Orange Cranberry Sauce
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1 can (16 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin oranges, well drained
1 can (8 ounces) crushed pineapple, well drained
1/4 cup chopped pecans, toasted
In a small serving bowl, combine the cranberry sauce, oranges and pineapple. Stir
in pecans just before serving. Refrigerate leftovers.
Yield: 2-3/4 cups.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |