- 2 lbs. Fresh sweet potatoes, diced 1⁄2"
- 1/2 cup (4 oz.)butter or margarine
- 1/4 cup Chopped ginger
- 1 1/2 cups Brown sugar
- 2 teaspoons Ground cinnamon
- 2 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 2 teaspoons Vanilla extract
- 3 lbs. green apples, chopped
- 1 cup Water
- 1 cup Frozen, concentrated orange juice, thawed
- 1 cup Dried Cranberries
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- Place sweet potatoes on a steam table pan (12" x 20" x 2½").
- Bake:Conventional oven: 375 °F for 20-25 minutes.Convection oven: 350 °F for 15-20 minutes.Critical Control Point: Heat to 140 °F or higher.
- While sweet potatoes are baking, add margarine, ginger, brown sugar, cinnamon, nutmeg, salt, and vanilla to a large stock pot. Simmer uncovered over medium-high heat for 1–2 minutes.
- Add apples. Simmer uncovered over medium-high heat for 3–5 minutes. Stir well until apples are coated with sugar mixture.
- Add water and orange juice concentrate. Bring to a boil.
- Add cranberries, cornstarch, and water. Stir well. Bring to a boil. Allow cornstarch mixture to thicken and adhere to apples.
- After removing sweet potatoes from oven, apple mixture the sweet potatoes.
- Makes 25 (1⁄3 cup) servings.
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