One 10-12 ounce package
fresh cranberries
1 cup sugar
1 cup water
1 cinnamon stick
2 large sweet potatoes
(about 2 pounds)
1 tablespoon cider
vinegar
salt to taste
Preheat oven to 375 F. Wash
potatoes and stab them in a few spots with a paring knife. Bake them for 30-45
minutes, or until beginning to soften, but still firm enough to slice.
While the potatoes are
baking, wash and pick over the cranberries.
Combine the sugar, water, and cinnamon stick in a deep saucepan and
bring the mixture to a boil; cook for 3 minutes. Add the cranberries, and cook
uncovered at a low boil, stirring often, for about 5 minutes, or until the
berries have popped open, but retain their shape. Remove the cinnamon stick and
set the poached berries aside to cool slightly (the sauce will thicken). The cranberries can be prepared ahead; if chilled,
bring them to room temp. before proceeding.
Once the potatoes are
done, remove from the oven and allow to cool slightly. Cut the potatoes into
thick, even slices, 4-5 per potato. Remove the peels, which will come off
easily at this point. Place them into a serving dish, sprinkle with salt and
ladle some of the cranberries on top. Leftover cranberries keep for weeks in
the fridge and may also be frozen.
--Kayte
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