Cranberry Chipotle Sauce

 

Being new to American culture means I never grew up on cranberry sauce. It took me time to like it. To be honest, I still don't eat it all that much. However, I found out this recipe last year which made the cranberry sauce more edible to me, and yes I did like it like this. (Canned cranberry sauce is still repulsive to me!... sorry guys for saying that).  So, here it is the recipe from Guy Fieri posted on Food Network Magazine Thanksgiving special edition 2010. Enjoy!

Active: 10 mins Total: 40 minutes Serves: 8

2     teaspoons canola oil

1/4  cup minced shallot

1     teaspoon minced serrano chile pepper

1     cup fresh orange juice

1/2 cup agave syrup

1     12 - ounce package fresh cranberries

1    blood orange

1    Tablespoon minced chipotle chile pepper

      in adobo sauce, plus 1 teaspoon of the sauce

1    teaspoon ground cinnamon

Kosher salt

1. Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, three to four minutes.

2. Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes

3.Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl.Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.

4. Reduce the heat to medium low and simmer stirring occasionally, until the sauce is thick, about 20 minutes.

*Note for us mexicans used to hot sauces, spicy and chiles this recipe might work better than any other one on cranberry sauce. Unless you do love sweet and sour taste, I will suggest to use less cinnamon. If like me are used to mexican flavors cinnamon might be too sweet for you!.