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Gingered Lychee and Cranberry Sauce

Makes 1 1/2 Cups

1 (16-oz.) can jellied cranberry
Finely grated zest of orange
2 Tbsp. lychee juice juice or lychee syrup
2 Tbsp. mayonnaise
2 tsp. finely grated fresh ginger

Spoon carnberry sauce into a small bowl. Add orange zest and juice, mayonnaise and ginger; stir until smooth. Cover and refrigerate up to 1 day.
* - for a chunkier version use whole cranberry sauce and substitute 2 tbsp lychee jam for the lychee juice.

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