Spicy Roasted Sweet Potato And Cranberry Relish Recipes

SWEET POTATO CRANBERRY RELISH

Steps:

• Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside., In a food processor, combine the cranberries, orange, sugar and jalapeno if desired; cover and process until finely chopped. Transfer to a bowl; stir in the sweet potato, pecans, cilantro, salt and cinnamon. Cover and refrigerate for at least 1 hour before serving.

SPICED SWEET POTATOES AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
• Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES

Steps:

• Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
• Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients.

SPICY SWEET ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Place all ingredients in a ziploc bag & toss to coat.
• Spread sweet potato cubes around on a broiler pan or cookie sheet.
• Roast at 400 degrees F for 40 - 45 min, or until lightly browned & tender when pierced with a fork.
• Stir pieces around a bit to turn them, after first 20 minutes roasting.

SPICY RED PEPPER CRANBERRY RELISH

Steps:

• Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
• Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
• Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE

Steps:

• Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
• Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
• Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

SWEET POTATOES WITH CRANBERRY CHUTNEY

Steps:

• Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
• Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
• Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

SWEET AND SPICY CRANBERRY CHUTNEY

Steps:

• Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
• Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
• Pour into a large bowl and refrigerate until set, about 45 minutes.

SPICY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400.
• Place diced potatoes and onions in large bowl, toss with olive oil to coat.
• Add all other ingredients, toss to coat.
• Pour into buttered casserole dish.
• Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
• Adjust spiciness/seasonings to taste.
• Stir gently halfway through cooking time or as needed.

SPICY CRANBERRY RELISH

Steps:

• Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.
• Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.