CRANBERRY CHIPOLTE SAUCE RECIPES

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CHIPOTLE CRANBERRY SAUCE RECIPE | EPICURIOUS



Chipotle Cranberry Sauce Recipe | Epicurious image

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one 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 11/2 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.
  • Can be found at specialty foods stores, natural foods stores, and Latin markets.

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.

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