Holiday Cranberry Yams Recipes

Steps:

• In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. , Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Steps:

• 1. Topping: In Medium Bowl add flour, brown sugar, oaks, cinnamon. Mix all ingredients. Cut up butter in 1/2 inch cubes add to mixture and using a pastry blender or fork cut into dry ingredients until it resembles a crumb topping.
• 2. Wash cranberries, let drain and set aside.
• 3. Drain yams and put in a 2-quart casserole dish, add cranberries to yams in casserole dish, add 1 cup of crumb topping and toss lightly until yams and cranberries are coated with crumb mixture and cranberries are evenly distributed in dish.
• 4. Add the remaining crumb topping evenly on top of mixture in casserole dish.
• 5. Bake at 350 degrees for 40-50 minutes until bubbling and cranberries are completing cooked.
• 6. Remove from oven and Sprinkle 1-1/2 cups mini marshmallow on top cooked yams and return to oven and bake until marshmallows are lightly golden brown, watch carefully! you do not want to burn marshmallows.
• 7. Remove from Oven, let cool 5-minutes and Serve.
• 8. Note: Can be made the day before, after adding the remaining crumb topping. Cover with plastic wrap and put in refrigerator. Take out about 20 minutes before baking.

Steps:

• Melt butter.
• Add whole cranberry sauce to it and cook down.
• Let it cook 5 minutes.
• Add 1 tsp of cinnamon or to taste.
• Add 1/3 to ½ cup brown sugar.
• Drain 1/3 cup of peach syrup into another dish.
• Add 1 tbsp cornstarch to peach syrup and stir together.
• Add peaches to cranberry mixture.
• Let it simmer for 5 minutes.
• Drain and add yams to pan.
• Let it simmer for 5 minutes.
• Add peach syrup/cornstarch mixture into pan.
• Let it simmer until it thickens.

Steps:

• 1. Drain peaches, reserving juice.
• 2. Dissolve cornstarch in 1/4 cup peach juice and set aside.
• 3. In skillet, heat remaining peach juice, liquid brown sugar, cranberry sauce, cinnamon and butter. When butter has melted, add cornstarch mixture. Stir over medium heat until mixture thickens.
• 4. Add yams to skillet; cover and cook 10 minutes.
• 5. Stir in peaches and cook 5 minutes or until heated through.

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.