Ancho-Maple Cranberry Sauce

Name: Ancho-Maple Cranberry Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 2 dried ancho chile peppers (stems removed); Pinch of baking soda; 1 pound cranberries (fresh or frozen); 1/2 cup sugar; 1/2 cup pure maple syrup; Kosher salt; 1/2 cup raisins

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Level: Easy

Total: 35 min (plus 3-hour chilling)
Active: 25 min

Yield: 6 to 8 servings

For a more complex cranberry sauce, add dried ancho chile peppers. This ingredient, a staple in Mexican cooking, adds a layer of bold smoky flavor.

Level: Easy

Total: 35 min (plus 3-hour chilling)
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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2 dried ancho chile peppers (stems removed)

Pinch of baking soda

1 pound cranberries (fresh or frozen)

1/2 cup sugar

1/2 cup pure maple syrup

Kosher salt

1/2 cup raisins

Directions

Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula.
Add the cranberries, sugar, maple syrup and 1/4 teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raisins. Let cool.
Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight.