Cranberry-Chile Sauce
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 137
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 27
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 203
- Total: 25 min
- Active: 10 min
Ingredients
1 cup sugar
4 cups fresh or frozen cranberries
1/4 cup grated orange zest (from about 3 oranges)
2 dried guajillo chile peppers, stemmed and seeded
2 dried ancho chile peppers, stemmed and seeded
Kosher salt
Directions
- Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.
- Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.
- Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!