Think Twice - Special Cranberry Sauce & Twice Baked Sweet P

• 1 cup chopped onion
• 2 garlic cloves, pressed
• 1 tablespoon olive oil
• 12 ounces cranberries
• 1 cup pomegranate juice or 1 cup cranberry juice
• 34 cup sugar
• 12 teaspoon ground ginger
• 1 medium persimmons or 1 medium apple, in 1/4-inch cubes
• 5 medium sweet potatoes
• 12 cup cranberry sauce
• 12 cup dried cranberries or 12 cup raisins, chopped
• 2 tablespoons butter
• 12 teaspoon salt
• 12 cup pecan pieces or 12 cup walnut pieces, toasted

1. Cranberry sauce:.
2. Saute garlic and onion in oil for 2-3 minutes or until onion is soft.
3. Add cranberries, juice, sugar, and ginger.
4. Bring it to a boil, then reduce heat to medium-low.
5. Simmer uncovered 16-17 minutes, stirring occasionally, or until just thickening.
6. Remove from heat and add apple cubes.
7. Allow to sit a bit before serving so apples will not be too crunchy.
8. Potatoes:.
9. Preheat oven to 325.
10. Scrub potatoes and pierce or prick in several places.
11. Bake until soft, about an hour.
12. Cut each potato in half so that any flattened sides will remain for stabilizing.
13. Scoop out the insides of the potatoes, leaving 1/4" inside each shell.
14. Mash potatoes and mix in everything else, reserving some nuts to sprinkle on top.
15. Bake at 300 or 325 for 25-30 minutes or until warmed through.

onion, garlic, olive oil, cranberries, pomegranate juice, sugar, ground ginger, persimmons, sweet potatoes, cranberry sauce, cranberries, butter, salt, pecan

Taken from www.food.com/recipe/think-twice-special-cranberry-sauce-twice-baked-sweet-p-490700 (may not work)