Bring large pot of water to boil, add sugar and salt and blanch sweet potatoes for 4 minutes. Drain sweet potatoes in sieve or strainer and shock them under cold running water. Transfer to mixing bowl and add pecans. Rehydrate cranberries in enough hot water to cover for 5 minutes. Drain and add to mixing bowl. In saucepan, cook maple syrup, chile powder and 1/4 cup water together about 4 minutes over medium heat or until liquid is reduced by half. Let cool, add to mixing bowl with orange juice and thoroughly combine. Serving suggestions: with turkey, ham or squab.
Yield: About 3 cups

From: THE GREAT SALSA BOOK by Mark Miller, © 1994
Posted By: This recipe is from the CompuCook website at www.compucook.com
Post Date: 11/18/97