Cranberry Sauce With Chiles

• Zest of 2 limes (2 teaspoons), divided
• 1 to 2 dried chiltepin, chile pequin or bird chiles, to taste, crushed in a spice mill or a mortar and pestle, or 1/2 teaspoon crushed chile pequin
• 1 1/4 pounds cranberries (4 1/2 cups)
• Zest of 1/2 orange
• 3/4 cup sugar, more to taste
• 2 cloves, crushed in a mortar and pestle or ground in a spice mill
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. Set aside the zest of 1 lime (about 1 teaspoon) for garnish.
2. In a large saucepan, combine all the remaining ingredients with 1/4 cup water.
3. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes.
4. Remove from heat.
5. Transfer to a serving dish and allow to cool.
6. (Sauce will continue to thicken.)
7. Garnish with the reserved lime zest.

chiltepin, cranberries, orange, sugar, mill, ground cinnamon, ground nutmeg

Taken from cooking.nytimes.com/recipes/1016887 (may not work)