Friday, December 24, 2010

Candied Yams with Apples and Cranberries

Geoff and I made this for Thanksgiving, and it was a hit. Bonus #1: it's done in the crock pot, which frees up your oven. Bonus #2: it makes the house smell really good.

Source: Not Your Mother's Slow Cooker: Recipes for Entertaining, by Beth Hensperger
Serves 6-8

Size of slow cooker: medium or large round or oval (Hensperger defines medium as 3-4.5 quarts and large as 5-7 quarts).
Setting and cook time: Low for 6-7 hours

* 2 pounds yams, peeled and sliced 1/2 inch thick
* 2 medium-size tart cooking apples, such as Fuji or pippin, peeled, cored, quartered, and sliced 1/2 inch thick
* one 12-ounce bag fresh cranberries, rinsed and picked over for stems
* 1/4 cup firmly packed light brown sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 cup unfiltered apple or pear juice (see note below)
* 3 tablespoons unsalted butter, cut into bits

1. Coat the inside of the crock with butter or nonstick cooking spray. Alternate slices of the yams and apples in the crock, in overlapping layers. Sprinkle with the cranberries. Combine the brown sugar, cinnamon, and nutmeg in a small bowl; sprinkle over the cranberries. Drizzle with the apple juice and dot with the butter.

2. Cover and cook on LOW until the yams are tender when pierced with the tip of a knife, 6 to 7 hours. Serve hot from the crock.

Note: We had to go to a couple of grocery stores in order to find unfiltered apple juice. I think you could substitute apple cider, or even water, and it'll turn out ok.

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