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Recipe from Janice Morris of Calif.
1 can of whole cranberry sauce
1 large orange
1/2 cup of chopped walnuts
Place the cranberry sauce in a small bowl. Grate 3 tablespoons of the orange peel. Add it to the sauce. Squeeze the juice from the orange into the sauce. Add the walnuts and mix well. Cover and let set in the refrigerator overnight or at least 4 hours before serving.
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