4 medium-sized oranges
1 small (8 0z.) can whole berry cranberry sauce
Method: Cut oranges in halves across segments, and scoop out flesh with a spoon. Remove pith from orange segments and discard, with pips. Place orange flesh in a basin, add contents of can of cranberry sauce; mix together. Pile into orange cups. Serve around turkey.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 126.