Cranberry Orange Relish

Ingredients:

2 cups fresh or frozen cranberries, rinsed and drained
1 large orange
3/4 cup sugar, or to taste

Preparation:
Finely chop cranberries in food processor or put through meat grinder. Peel orange, without too much of the white pith, reserving peel; remove seeds and white membrane. Put orange and orange peel through grinder or chop in food processor. Mix all ingredients together and store in covered container in the refrigerator. Refrigerate several hours before serving.

Mother Bolles's Sweet Potatoes

Ingredrients

3 18-ounce cans of sweet potatoes, drained
1 cup light brown sugar, packed
3 Tablespoons cornstarch
3/4 teaspoon salt
1 Tablespoon grated orange peel
1 1/2 cups orange juice
6 Tablespoons butter or margarine
1/2 cup dry sherry (e.g., Dry Sack--not cream sherry)
1/4 cup coarsely-chopped pecans
1/4 cup pecan halves

Procedure

*Pre-heat oven to 325 degrees.
*Arrange drained, sliced sweet potatoes in 1 1/2 - 2 quart shallow baking dish.
*In medium saucepan, combine brown sugar, cornstarch and salt.
*Stir in orange peel and orange juice.
*Bring to boiling, stirring constantly; do not let bottom burn.
*Reduce heat immediately and simmer for 3 minutes or until slightly thickened.
*Remove from heat.
*Stir in butter, sherry, and chopped pecans.
*Pour over the sweet potatoes in the baking dish.
*Artistically arrange pecan halves on top.
*Bake uncovered until bubbly, between 30-40 minutes.

Note: You can make this in advance (up to one day before) to the point of baking; cover; then refrigerate to bake later.