Hamilton Beach Party Crock Manual page 14

Holiday Parties
(cont.)
Sweet Potatoes With Cranberries
Ingredients:
1/4 cup (59 ml) orange juice
1/4 cup (59 ml) butter
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) ground cinnamon
1/4 teaspoon (1.3 ml) salt
2 pounds (907 g) sweet potatoes, peeled, cut into 1-inch (2.5-cm)
cubes
1/2 cup (118 ml) dried cranberries
Directions:
1. In cast iron crock over medium heat, heat orange juice, butter,
brown sugar, cinnamon and salt until butter is melted.
2. Stir in sweet potatoes and cranberries until sweet potatoes are
coated.
3. Cover and cook on HIGH for 5 hours or MEDIUM for 10 hours,
stirring occasionally.
4. If desired, transfer crock to tealight stand.
Serves: 4–6
14
Compote
Ingredients:
2 cups (473 ml) water
1/2 cup (118 ml) packed brown sugar
1/4 cup (59 ml) honey
2 tablespoons (30 ml) rum
1 tablespoon (15 ml) lime juice
1 bag (7 oz. [198 g]) dried mixed fruit
1 bag (6 oz. [170 g]) dried apricots
1/2 cup (118 ml) dried cranberries
Directions:
1. In cast iron crock, stir water, brown sugar, honey, rum and lime
juice until brown sugar is dissolved.
2. Add dried fruits to crock. Stir until blended.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 6–8