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MANDARIN ORANGE SAUCE 
3/4 c. sugar
1 c. orange juice
2 tbsp. cornstarch
2 tbsp. butter
8 to 10 Maraschino cherries, halved
2 tsp. lemon juice
1 c. pecans
1 tsp. grated lemon peel
1 tbsp. cooking sherry
1 (11 oz.) can mandarin orange slices, drained

Combine sugar, orange juice, cornstarch, butter and lemon juice in medium saucepan; bring to a boil, simmer until thick (stirring constantly). Add mandarin oranges, cooking sherry, and cherries. Cook down until sauce is golden brown. Add pecans before serving. (Excellent with ham or on pound cake.)
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