1 Video | Photo: Red Devil Cranberries Recipe
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
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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By Kellie216
Keystone, SD
on November 18, 2012
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My husband and I made this for Thanksgiving last year...then we made more, and more. We ate it on crackers with cheese and sausage, my husband ate it on tortilla chips, we ate it on anything. We most certainly have added this to our year around things we like to eat but most certainly on holidays with the turkey and left overs.
By tomfoolery
on November 23, 2011
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I love this stuff! I made this sauce last year and it provided a wonderful kick to EVERYTHING! So if you're scared about having a dry bird or a bland mixture of side-dishes, this is a great sauce to have as a back-up to ensure a tasty twist to your thanksgiving meal : I am so excited to make this again! I used regular oj and I think I'll spring for blood orange this year just to see if it changes things. The only problem with this recipe is that some people are babies and do not enjoy spices and new things. For those people you should probably keep a regular cranberry sauce on hand and save this recipe for those more into spices, spicy things, and new flavors. I highly recommend this recipe! Thanks Guy!
By afyost_8281274
Raleigh, NC
on November 22, 2011
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These always bring people back for seconds. They take the turkey dinner staple and kick it up a notch. Just enough new flavors to make people say "thanks, can we have some more?"
Read all 21 reviews