2 (500g) can cut yams, drained
113g brown sugar, packed
2 teaspoons cornstarch
3/4 teaspoon finely grated orange zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
13g apricot nectar
1 (454g) can pitted dark sweet cherries, drained
1 tablespoon margarine
Heat oven to 190°c. Grease an 28cm x 18cm 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 190°c.