Red Devil Cranberries

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 servings
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2 teaspoons canola oil

1/4 cup minced shallot

1 teaspoon minced serrano chile pepper

1 cup fresh orange juice

1/2 cup agave syrup

1 12-ounce package fresh cranberries

1 blood orange

1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce

1 teaspoon ground cinnamon

Kosher salt


  1. Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
  2. Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
  3. Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
  4. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

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