Contributed by Mark Diller, executive chef at Ann’s Choice
■ 3 cups (12 ounces) fresh whole cranberries, picked over, and washed
■
1 small orange, washed, sliced (peel included), and seeds removed
■¼ cup Grand Marnier (or orange juice)
■
½ cup pecan halves
■
1 ½ cups granulated white sugar
■
1 tsp cinnamon
■
¼ tsp freshly ground nutmeg
■
⅛tsp ground ginger
■
1 (40 oz) can yams or sweet potatoes, drained
Preheat oven to 375°.
Place cranberries, sliced orange, Grand Marnier (or orange juice), pecans, sugar, cinnamon, nutmeg, and ginger in a large bowl. Toss gently to combine. Pour into a two-quart 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. Serves 8 to 10.