1 can (8 3/4 oz.) pitted bing cherries, drain and save 1/4 cup syrup
1 tsp. cornstarch
1/8 tsp. salt
1/4 c. orange marmalade
3 tbsp. brandy
1 can (11 oz.) mandarin segments, drained

Blend cherry syrup, cornstarch and salt in saucepan. Add marmalade. Cook, stirring constantly until thickened and boil 1 minute more. Add fruit and brandy then turn off. Serve with baked cornish hens.