Red Chile-Cranberry Gravy

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 6
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2 ancho chile pods, stems removed

1 New Mexico chile pod, stems removed

2 tablespoons unsalted butter

1 tablespoon canola oil

2 large shallots, finely diced

3 cloves garlic, finely chopped

1 cup dry white wine

1/2 cup Port

4 cups enriched homemade chicken stock

3 tablespoons light brown sugar

1 cup cranberries

1/2 cup fresh blackberries, gently crushed

1/4 cup coarsely chopped fresh flat leaf parsley

2 tablespoons finely chopped fresh sage


  1. Place the chiles in a bowl and cover with boiling water. Let chiles sit until softened, at least 30 minutes. Place the chiles in a blender with 1/4 cup of the soaking liquid and blend until smooth.
  2. Heat the butter and oil in a medium saucepan over high heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and port and cook until completely reduced. Add the stock, chile puree and brown sugar, bring to a boil and cook, stirring occasionally until reduced by half. Add the cranberries and cook until the sauce is reduced to a sauce consistency and the cranberries have popped and are soft. Remove from the heat, and add the blackberries, parsley, sage, and salt and pepper to taste. Keep warm.

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