Red Devil Cranberries
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- 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.
