Red Devil Cranberries

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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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    This recipe is featured in:

    The Best Thanksgiving Side Dishes