Orange Cranberry Sauce
1 pkg. (12 oz.) fresh cranberries
¾ cup packed light brown sugar
1 can (11 oz.) mandarin orange segments, drained, juice reserved
½ tsp. grated orange zest
Parsley sprig, optional
In pot, bring cranberries, brown sugar, reserved mandarin juice and ¼ cup water to boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries pop, 20-25 minutes.
Cool: cover and chill 2 hours. [I think she might have chilled it overnight - I'd sure think you could.] Reserve 10 orange segments – chop remaining. Just before serving, stir in zest and chopped segments. Transfer to dish, arrange reserved orange segments on top of sauce. If desired, garnish with parsley.