So this picture is not the best. I took it on my iphone. Yes, I am lazy.
Super easy meal if you have thanksgiving leftover…
Combine your cranberry sauce (approx 1 c.) with 1 c. drinkable red wine. Reduce until almost all of the liquid is gone. The wine makes the sauce a bit tarter. It’s fantastic. Steve is not a fan of cranberry sauce, but loved this dish! Serve over warmed turkey.
For the sweet potatoes, I slice them in rounds, drizzle with olive oil, pepper & cinnamon. Toss to coat. Put on a cookie sheet & bake at 425 for 25ish min then flip & bake a few more till the outer edge is crunchy (but not burnt). I sprinkle with a bit of sea salt once they come out of the oven. These were really yummy dipped in the cranberry sauce reduction.
Our cranberry sauce recipe is super yummy too. My good friend Lacy shared it w/me last year:
Cranberry Sauce with Cinnamon & Orange
2 bags cranberries
1 ½ c. water
1..5 c. of sugar
1 tsp cinnamon (I used about 1 Tbsp)
pinch of nutmeg
½ c. pecans, toasted, and crushed into small pieces
Combine 2 bags of fresh cranberries & 1 ½ c. water in a large sauce pot. Turn the heat to medium high/high until it boils. Cover and simmer approx 5 min until the cranberries start to “pop”.
While the cranberries are cooking, zest one of the oranges. Then peel & dice up the zested orange and the other remaining orange. I usually cut off the skin to make sure to get all of the pith off. Add the little orange pieces & the zest to the sauce pot after the cranberries have popped & stir. Turn the heat to medium low.
Add the remaining ingredients to the pot (sugar, cinnamon, nutmeg, and pecans). Leave on the heat and stir occasionally over 15 min period. At this point, you’re done. It might still seems soupy, but once you put it in the fridge it will set up and firm up.