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Introducing NEW Cran•Lemonade® Cranberry Lemonade Juice Drink
2 large sweet potatoes or yams, baked with skin on, until al dente, about 45 minutes at 350 degrees1 cup Cranberry-Teriyaki Glaze1/4 cup chopped chives2 tablespoons sesame seedsSatay skewers soaked in water
Prepare recipe for Cranberry-Teriyaki Glaze (below); set aside. Prepare a hot and cleaned grill. Peel the potatoes whole and make 1/2 - inch long slices. Skewer the potato slices and dip in the glaze. Sprinkle with chives and sesame seeds and grill on both sides until well colored, about 4 minutes a side. Serve satays stuck in a potato that has been sliced in half and used like a pin cushion.Serves 4 as an appetizer.CRANBERRY-TERIYAKI GLAZE Ingredients1 large red onion, sliced1 tablespoon minced ginger1 cup Craisins® Original Dried CranberriesZest and juice of 1 orange1 cup naturally brewed soy sauce2 cups Ocean Spray® Cranberry Juice Cocktail 1/2 cup sugar1/4 cup Grapeseed or cranola oil for cookingKosher salt and freshly ground black pepper, to taste DirectionsIn a sauce pan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50% over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for two weeks.Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
Copyright ©2002-2013 Ocean Spray Cranberries, Inc. and Ocean Spray International, Inc. All rights reserved.
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© 2013 Ocean Spray Cranberries, Inc.