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This traditional sauce is the perfect accompaniment to our Brined and Roasted Turkey 101.

Source: Martha Stewart Living, November 2005
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  • harborguy
    21 NOV, 2012
    Used two Clementines since it is the season and had fresh white ginger from the farmer's market. Added some zest from a clementine and followed the other instructions. So far, so good. It looks beautiful in Grandma's cut glass bowl. I hope it is as good as Martha's recipe from years past (which I couldn't find) using Satsuma oranges. Seems pretty similar. That recipe makes incredible berries enjoyed even by non-cran lovers. If you have leftovers try them over vanilla ice cream.
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