Cranberry-Chile Sauce

"The chiles in this dish are mild-they give just enough kick to balance out the cranberries," says Marcela.

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

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup sugar
  • 4 cups fresh or frozen cranberries
  • 1/4 cup grated orange zest (from about 3 oranges)
  • 2 dried guajillo chile peppers, stemmed and seeded
  • 2 dried ancho chile peppers, stemmed and seeded
  • Kosher salt
Directions
  • Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.

  • Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.

  • Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!

  • Photograph by Steve Giralt


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    This recipe is featured in:

    The Kitchen