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Citrus Cranberry Cheesecake Drizzle
By Melissa's Corporate Chefs

Citrus Cranberry Cheesecake Drizzle


2 each Cara Cara Oranges
4 each Blood Oranges
1 each Blood Oranges, segments
4 ounce Dried Cranberries
2 tablespoons prepared Thin Cornstarch Slurry (see Cooking Tips)


Juice the Cara Cara Oranges and first 4 blood oranges. Pass juice through a strainer and into a saucepan. Cut and remove segments from 1 blood orange. Add orange segments and cranberries to saucepan and bring mixture to a boil. Turn off heat and allow to stand 30 minutes. Add cornstarch paste, mix thoroughly, and reheat sauce for 2 minutes. Do not allow to boil. Allow sauce to cool in refrigerator.

Serve over plain Cheesecake.