Ancho-Maple Cranberry Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 43
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 317
- Total: 35 min (plus 3-hour chilling)
- Active: 25 min
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
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.