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 ...
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