Preparation:

Add the sugar and salt to a large pot of boiling water. Add sweet potatoes and blanch for 4 minutes. Drain and shock them under cold running water. Transfer to mixing bowl. Rehydrate the cranberries for 5 min. Drain and add to potatoes.

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

Servings:
Source: Jane Waddell; from "The Great Salsa Book" by Mark Miller
Submitted by: Recipe Group Member
Date: Aug 2, 1995

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