Sweet Potato Salsa

Ingredients:

1/2 tsp. sugar
1/2 tsp. salt
1-1/2 pounds of sweet potatoes, peeled and diced
1/4 cup dried cranberries
1/4 cup maple syrup
1 Tbsp. New Mexican Chimayo chile powder
1/4 cup water
2 Tbsp. fresh orange juice

Instructions:

Add the sugar and salt to a large pot of boiling water and add the sweet potatoes. Blanch them for 4 minutes, then drain and shock them under cold running water. Transfer the blanched sweet potatoes to a mixing bowl. Rehydrate the cranberries for 5 minutes, then drain and add to the sweet potatoes.

In a saucepan, cook the maple syrup, chile powder and water for about 4 minutes (or until reduced by half), then let the mixture cool and add to the mixing bowl with the orange juice.

Recipe from Jane Waddell.