Red Devil Cranberries
- Total:
- 40 min
- Prep:
- 15 min
- Cook:
- 25 min
- Yield:
- 8 servings
- Level:
- Easy
Ingredients
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
My Private Notes
The Best Thanksgiving Side Dishes
Now Playing
Now Playing
Italian Rainbow Cookie Cake 00:49
Now Playing
Giant Spinach Dip-Stuffed Pretzel 01:00
Now Playing
Team Colors Cocktail Pouches 01:02
Now Playing
Philly Cheesesteak Strata 01:00
Now Playing
Three-Flavor Diner Pie 00:48
IDEAS YOU'LL LOVE
Browse Reviews By Keyword
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.
See it Now!
