Red Devil Cranberries
- 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
Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
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.
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.
Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
Photograph by Andrew Mccaul
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