Red Devil Cranberries
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 40
- Dietary Fiber
- 5
- Sugar
- 28
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 320
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano pepper
1 cup blood orange juice, fresh if possible
1/2 cup agave syrup, preferably amber
1 (12-ounce) package fresh cranberries
1 tablespoon minced chipotle pepper
1 teaspoon adobo sauce
1 teaspoon ground cinnamon
1/2 teaspoon salt
Directions
- In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
- Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
- Set aside to thicken, thanks to the pectin in the cranberries.
- Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
- Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.