Title: Cherry and Mandarin Orange Sauce
Categories: Blank
Yield: 4 Servings

1	cn	(8 3/4 oz.) pitted bing
		Cherries, drain an
1	ts	Cornstarch
1/8	ts	Salt
1/4	c	Orange marmalade
3	tb	Brandy
1	cn	(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.

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