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Reviewed Cointreau Cranberry Relish

Nov 12, 2012 in Food Network Community Toolbox on

I first saw Mr. Allen's recipe in the latest Food Network Magazine. Being of Scandinavian descent, I usually opt for the store bought Lingonneberries...however...this was so easy to make and I substituted all the sugar with Splenda. It turned out FANTASTIC and it will be a part of our Thanksgiving and Christmas meals from now on. DEEE-LISH!!!"

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