- 1 can (14 ounces) whole-berry cranberry sauce
- 1 jar (20-1/2 ounces) mincemeat
- 1/4 cup orange juice
- Vanilla ice cream
- In a saucepan over medium heat, stir cranberry sauce, mincemeat and orange juice until heated through. Serve warm over ice cream. Store leftovers in refrigerator. Yield: 3-1/2 cups.
Originally published as Mincemeat-Cranberry Sauce in Country Woman November/December 1995, p35
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