Name: Red Devil Cranberries
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Ingredients: 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

Directions

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.
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.
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.
Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

Photograph by Andrew Mccaul

Recipe courtesy Guy Fieri for Food Network Magazine

Red Devil Cranberries

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