CRANBERRY YAM CASSEROLE
3 c. (12-oz.) fresh whole cranberries, picked over and washed
1 small orange, washed, sliced (peel included), seeds removed
¼ c. Grand Marnier liqueur (or orange juice)
½ c. pecan halves
1½ c. granulated white sugar
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground ginger
1 (40-oz.) can yams or sweet potatoes, drained
Place cranberries, sliced orange, Grand Marnier, pecans, sugar, cinnamon, nutmeg and ginger in a large bowl. Toss gently to combine. Pour into a 2-qt. casserole dish. Bake, uncovered, for 30 minutes. Remove from oven and stir in drained yams or sweet potatoes. Return to oven and bake an additional 15 minutes until heated through. Yield: 8 servings.
SLOW-COOKER CRANBERRY PORK
1 (16-oz.) can cranberry sauce
1/3 c. French salad dressing
1 onion, sliced
1 3-lb. boneless pork loin roast
In a medium bowl, stir together the cranberry sauce, salad dressing and onion. Place pork in a slow-cooker and cover with the sauce mixture. Cover and cook on high for 4 hours or on low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F. Makes 6 servings.
CRANBERRY HOLIDAY SPREAD
1 (8-oz.) pkg. cream cheese, softened
2 Tbs. frozen orange juice concentrate, thawed
1 Tbs. granulated sugar
1/8 tsp. cinnamon
Zest of 1 orange
¼ c. finely chopped dried cranberries
¼ c. finely chopped pecans or walnuts
In a medium bowl, beat together the cream cheese, orange juice concentrate, sugar and cinnamon until smooth and fluffy. Stir in orange zest, dried cranberries and nuts. Refrigerate for 1 hour before serving. Makes 1½ c.
Variation: Can be rolled into a log or ball and coated with additional chopped pecans before refrigerating.
SAVORY SWEET CHICKEN SALAD
4 c. diced, cooked chicken (about 2 lbs.)
1 c. toasted, chopped pecans
2 to 3 celery ribs, diced
2 to 3 Tbs. finely chopped green onion
¼ c. dried cranberries
½-¾ c. mayonnaise
1 Tbs. yellow mustard
3 tsp. curry powder
3 tsp. fresh or dried dill weed
In a large bowl, place diced chicken, then add pecans, celery, green onions, cranberries, mayonnaise, mustard, curry powder and dill weed; toss together until all the ingredients are combined. Cover and place in the refrigerator for about 2 hours before serving to allow all flavors to blend. Makes 4 to 6 servings.