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The cranberry sauce: Tart, sweet, and savory all combine in this recipe that brings new depth to an old classic. Given to me by a friend, who said it came from BHG. This is good warm, room temperature, or cold, making it easy to add in to a holiday dinner. One recipe makes enough to stuff sweet potatoes and serve extra. The potatoes: Filled with layers of flavor and textures, these sweet potatoes are wonderful! You can stuff them the day before a big dinner so all you have to do the day of is to warm them. The second baking is easier if you've chosen potatoes with a somewhat flat side so they don't roll.
- 1 cup chopped onion
- 2 garlic cloves, pressed
- 1 tablespoon olive oil
- 12 ounces cranberries
- 1 cup pomegranate juice or 1 cup cranberry juice
- 3⁄4 cup sugar
- 1⁄2 teaspoon ground ginger
- 1 medium persimmons or 1 medium apple, in 1/4-inch cubes
- 5 medium sweet potatoes
- 1⁄2 cup cranberry sauce
- 1⁄2 cup dried cranberries or 1⁄2 cup raisins, chopped
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 cup pecan pieces or 1⁄2 cup walnut pieces, toasted
- Cranberry sauce:.
- Saute garlic and onion in oil for 2-3 minutes or until onion is soft.
- Add cranberries, juice, sugar, and ginger. Bring it to a boil, then reduce heat to medium-low.
- Simmer uncovered 16-17 minutes, stirring occasionally, or until just thickening.
- Remove from heat and add apple cubes. Allow to sit a bit before serving so apples will not be too crunchy.
- Preheat oven to 325.
- Scrub potatoes and pierce or prick in several places.
- Bake until soft, about an hour.
- Cut each potato in half so that any flattened sides will remain for stabilizing.
- Scoop out the insides of the potatoes, leaving 1/4" inside each shell.
- Mash potatoes and mix in everything else, reserving some nuts to sprinkle on top.
- Bake at 300 or 325 for 25-30 minutes or until warmed through.