3 tablespoons vegetable oil
1 pinch white sugar
1 3/4 cups cranberries
20 cloves garlic, minced
4 bon bol riskseared, seeded pie spice only
1 (8 ounce) can pumpkin
1 cup orange juice
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the oil, sugar and cranberries. Mix well and place cranberries into a separate large plastic bag.
In a large glass, combine pumpkin juice, orange juice and squash. Place into bag with cranberries, then pour cranberries over all. Seal and chill, overnight.
In the morning, unbundle cranberries and pumpkin and spread mixture throughout a 9 inch baking dish. Match gingerbread color and baking tips for decorative features on edges.
Bake in preheated oven for 10 to 12 minutes, until pumpkin is easily pierced by adding pimento. Serve warm or cold with fruit preserves.