Sweet Potato Pecan Salsa

1/2 tsp.        Sugar
tsp. Salt
3 cups Sweet Potatoes, peeled, diced
1/4 cup Pecans, toasted
1/4 cup Cranberries, dried
1/4 cup Maple Syrup
1 Tbsp. Chile Powder
1/4 cup Water
2 Tbsp. Orange Juice

Bring a large pot of water to a boil, add the sugar and salt, and blanch the
sweet potatoes for 4 minutes. Drain the sweet potatoes in sieve or strainer,
and shock them under cold running water. Transfer to a mixing bowl, and add the
pecans. Rehydrate the cranberries in enough hot water to cover for 5 minutes. 
Drain and
add to the mixing bowl.
In a saucepan, cook the maple syrup, chili powder, and 1/4 cup water together
for about 4 minutes over medium heat or until the liquid is reduced by half.
Let cook, add to the mixing bowl with the orange juice, and thoroughly combine.

Serve with turkey, ham, or chicken.


From: "Anna Free" <anna@gfree.net>
Newsgroups: rec.food.recipes
Date: 14 Jun 2000 04:44:14 -0600