Chipotle Cranberry Sauce
- 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
- Notes: * I used dried chipotles from Central Market. I understand that you can probably use the canned Chipotles in adobo sauce if you rinse off sauce and obviously skip the rehydration step.
- Place chiles in medium saucepan filled with water; bring to boil. Reduce heat 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. Prick skin if needed to submerge. Drain. Save liquid to thin out sauce if it is too thick for your taste.
- Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 - 10 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.
- Taste the sauce before serving to adjust seasoning to your taste. I added a bit more cinnamon the next day when I served and thinned a bit with chipotle water.
chiles, cranberries, sugar, lemon juice, garlic, ground cinnamon, ground cumin, notes
Taken from www.epicurious.com/recipes/member/views/chipotle-cranberry-sauce-51602071 (may not work)