Holiday faves

Specials for this week, Nov. 19 to 27. Ralphs has sweet potatoes at 2 lbs. for $1 and cranberries, 12 ounce bag for $2. Cranberry compote ½ pound fresh cranberries 1 tbls. grated orange zest 1 tbls. grated lemon zest ¼ cup orange juice 3 tbls. of fresh lemon juice ½ cup granulated sugar 1 tsp. vanilla extract 2 cups water 3 tbls. cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla and 1 ½ cups of the water in a saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.

Dissolve the cornstarch into the remaining ½ cup of water and add to the pan. Reduce heat to medium and stir constantly until the mixture thickens, about 2 minutes.

Remove from pan and cool completely and serve.

Makes 2 cups. This may be made ahead and refrigerated, covered. Sweet potato pie Pastry for 9-inch one crust pie 2 cups cooked, mashed sweet po tatoes 2 eggs ¾ cup granulated sugar ½ tsp. salt 1 tsp. ground cinnamon ½ tsp. ground ginger ¼ tsp. ground cloves 1-2/3 cup evaporated milk

Heat oven to 425 degrees. Prepare pastry.

Beat eggs slightly. Add remaining ingredients. Pour filling into pastry-lined pie pan. Bake for 15 minutes.

Reduce oven temperature to 350 degrees and bake until knife inserted in center comes out clean, about 40 to 45 minutes. Cool completely.

To cook and mash sweet potatoes: heat enough salted water to cover potatoes to boiling. Add potatoes, about 2 pounds for a 9-inch pie. Cover and heat to boiling. Cook until tender, about 30 to 40 minutes. Drain and slip off skins. Mash potatoes.

— Jan Cole