Chipotle Cranberry Sauce

Chipotle Cranberry Sauce
Chipotle Cranberry Sauce
This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesnÂ’t require any added liquid.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 cups
Sauce Side Thanksgiving Vegetarian Low Cal Cranberry Healthy Low Cholesterol Lemon Juice Chile Pepper Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 3 tablespoons fresh lemon juice
  • 1 1/3 cups sugar
  • 2 dried chipotle chiles*
  • 1 12-ounce package fresh or frozen cranberries
  • 1 small garlic clove, chopped
  • 1/4 teaspoon (generous) ground cinnamon
  • 1/4 teaspoon (generous) ground cumin
  • Carbohydrate 78 g(26%)
  • Fat 0 g(0%)
  • Fiber 4 g(17%)
  • Protein 0 g(1%)
  • Saturated Fat 0 g(0%)
  • Sodium 3 mg(0%)
  • Calories 302

Preparation 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. Ingredient tip:Dried chipotle chiles can vary by brand, with some being more supple than others. Look for chiles that give slightly when pressed between your thumb and forefinger. Chiles that are hard may not soften sufficiently when simmered in water.

Preparation 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. Ingredient tip:Dried chipotle chiles can vary by brand, with some being more supple than others. Look for chiles that give slightly when pressed between your thumb and forefinger. Chiles that are hard may not soften sufficiently when simmered in water.