Red Devil Cranberries

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 2 teaspoons canola oil
  • 1/4 cup minced shallot
  • 1 teaspoon minced serrano pepper
  • 1 cup blood orange juice, fresh if possible
  • 1/2 cup agave syrup, preferably amber
  • 1 (12-ounce) package fresh cranberries
  • 1 tablespoon minced chipotle pepper
  • 1 teaspoon adobo sauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Directions
Watch how to make this recipe.
  • In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.

  • Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.

  • Set aside to thicken, thanks to the pectin in the cranberries.

  • Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.

  • Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes