CONTEST SIDE DISH:Winter Vegies/Fruits in Honey-Orange Sauce

MELANGE OF WINTER VEGETABLES AND FRUITS IN A HONEY-ORANGE SAUCE
By BumbleBeeBoogie

2 pounds sweet potatoes or yams, peeled and cut into 1/2-inch thick slices
1-1/2 pounds Granny Smith apples, peeled, cored and cut into 3/4-inch slices
1/2 cup fresh or frozen cranberries, rinsed and drained
1 cup yellow onions, peeled and sliced into 1/2-inch slices
1/2 cup coarsely chopped pecans
salt and freshly ground black pepper, to taste

Preheat the oven at 375 degrees F.

Oil a deep, oven-proof 2-quart casserole. Place a layer of sweet potatoes in the bottom of the dish. Top with a layer of apples, a layer of onions; then sprinkle on a few cranberries and pecans. Repeat layering until the dish is filled. Cover with the casserole's lid or cover with aluminum foil. Bake for 30 minutes.

Remove the casserole lid or the foil and pour the syrup over the vegetables and fruits. Continue baking for about 20 minutes until the sweet potatoes are tender. Remove from the oven, remove the casserole's lid or foil, and allow to cool enough to set the syrup. Serve from the casserole. Serves 10.

NOTE: Optional serving method: Place a large platter over the casserole dish and quickly (and carefully) turn the casserole upside down to unmold the vegetables.

Syrup:

1/3 cup undiluted frozen orange juice concentrate
1/3 cup honey
2 to 3 tablespoons olive oil
1 tablespoon freshly grated orange zest
Optional 1/2 teaspoon each of ground cinnamon and ground cloves, to taste, if desired

NOTE: If a slightly thicker syrup is desired, dissolve 2 teaspoons of cornstarch in 2 teaspoons of water, blend well, and add to the orange juice mixture before heating.

Combine the orange juice concentrate, honey, olive oil and orange zest in a small saucepan. Heat, stirring until well combined.

Delicious served with sauteed red Swiss chard, spinach or other greens. The recipe may easily be cut in half and baked in a 1-quart casserole to serve 5 people.