|Thanksgiving Yams with Orange Cranberry Relish|
Rinse 3 softball sized yams, poke with fork, and cook the yams in a microwave for 10 minutes. If you prefer you can bake them in the oven till mostly done. Then peel, slice, and layer in a baking dish with cranberry relish and walnuts.
|Orange Cranberry Relish|
Orange Cranberry Relish:
1 cup of fresh cranberries rinsed, strained, and placed in food processor with 1 sectioned orange, process briefly till pieces are the size you enjoy in your relish. Save the juice and peels. Place into an airtight container but do not cover yet, add 1/4 cup of coconut palm sugar or 1/8 cup of brown sugar, any extra juice from the orange you sectioned, and 1/2 teaspoon of salt. You can double this recipe easily. Extras save well in the fridge and can be frozen. Chill for 2 hours before serving
Chop and soak the walnuts for 2 hours before then strain, rinse and set aside to dry. I soaked the walnuts while our orange cranberry relish was chilling in the fridge. this lets the chemicals in the walnut that make it bitter release, hence the need to rinse them, and it makes them softer and need less cooking time as well, in fact you can just eat them raw at that point and your body could process the proteins.
|First Layer of Yam Dish|
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