Sunday, November 11 2012, 08:30 AM MST
Fresh Cranberry Sauce And Pan Roasted Yams
As Aired On November 11, 2012
Recipe Courtesy Chef Joey Pesner
Fresh Cranberry Sauce with Orange and Ginger Ingredients:
1 12 oz. Bag of Fresh Cranberries
1 strip Orange Peel
2 slices Ginger, peeled
1/2 cup Apple Cider
3/4 cup Brown Sugar
1 Bay Leaf
2 Cinnamon Sticks
1.) Combine all ingredients in a small sauce pan and bring to a simmer.
2.) Continue cooking until the sauce is beginning to thicken and very little liquid is left in the pan.
3.) Remove from the heat and pour into a bowl. Chill the sauce in the refrigerator or leave out to serve at room temperature.
Pan Roasted Yams with Mushrooms, Spinach and Sage Ingredients:
2 tbsp Butter
3 Yams, baked and diced
2 Portabella Mushrooms, scraped and diced
2 tbsp Sage, sliced
2 cups Spinach
1/4 cup Red Wine Vinegar
Salt and Cracked Pepper to taste
1.) Melt the butter in a large pan over medium-high heat. Add in the yams with the mushrooms, just enough to cover the bottom of the pan.
2.) Continue cooking while moving the yams occasionally, maybe every 20 seconds.
3.) Season with salt and pepper.
4.) When the yams and mushrooms are evenly browned, add in the sage and cook another 30 seconds.
5.) Next add in the spinach along with the vinegar. Cook quickly until the pan is almost dry.
6.) Serve this right away.
(Copyright 2012 Sinclair Broadcasting Group.)