| Black Cherry and Yam Casserole
one 40 ounce can of cut yams, drained
1/2 cup of brown sugar, packed
2 teaspoons of cornstarch
3/4 teaspoon of finely grated orange zest
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
1/2 cup of apricot nectar
one 16 ounce can of pitted dark sweet cherries, drained
1 tablespoon of margarine
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Heat oven to 375°F. Grease an 11" x 7" baking pan. Arrange yams in pan. In a saucepan, stir brown sugar, cornstarch, orange zest, salt, cinnamon, and ginger; stir in apricot nectar until smooth. Cook, stirring constantly, until simmering; simmer 2 minutes then remove from heat. Add pitted dark sweet cherries and margarine. Pour cherry mixture over yams. Bake, uncovered, 30 minutes at 375°F.
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