Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Red Devil Cranberries
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 98
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 259 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 98
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 259 mg
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.
