CHIPOTLE CRANBERRY SAUCE RECIPES

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CHIPOTLE CRANBERRY SAUCE RECIPE | BON APPÉTIT



Chipotle Cranberry Sauce Recipe | Bon Appétit image

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this recipe doesn?t require any added liquid.

Provided by Marlena Spieler

Yield Makes about 2 cups

Number Of Ingredients 7

2 dried chipotle chiles
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin

Steps:

  • Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1 1/2 hours, depending on dryness of chiles. Drain.
  • Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
  • Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.

CRANBERRY-CHIPOTLE SAUCE | BETTER HOMES & GARDENS



Cranberry-Chipotle Sauce | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1-1/2 cups

Number Of Ingredients 5

1 8 ounce can jellied cranberry sauce
? cup apricot or peach preserves or apricot or peach spreadable fruit
¼ cup chopped onion
1 tablespoon lemon juice or cider vinegar
1 canned chipotle pepper in adobo sauce or 1 jalapeno pepper, seeded and chopped

Steps:

  • Stir together the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and chipotle or jalapeno pepper in a small saucepan. Bring to boiling, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
  • To use, brush pork or chicken with some of the sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. Cover and refrigerate remaining sauce up to 2 weeks. Makes about 1-1/2 cups (six, 1/4-cup servings).

Nutrition Facts : Calories 112 calories, CarbohydrateContent 28 g, SodiumContent 43 mg

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