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
  • One 1 (12-ounce) package fresh cranberries
  • 1 tablespoon minced chipotle pepper
  • 1 teaspoon adobo sauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Directions

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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    Red Devil Cranberries

    Recipe courtesy of Guy Fieri