Chipotle Cranberry Sauce

From the kitchen of Carly

Tart cranberries meet smoky chipotle heat in this spiced sauce that breaks every Thanksgiving rule and improves everything. Tender chiles simmer down to pure depth, balanced by lemon brightness and warm cinnamon and cumin notes. Skip the canned stuff.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 dried chipotle chiles*
  • 11 12-ounce package fresh or frozen cranberries
  • 11 1/3 cups sugar
  • 13 tablespoons fresh lemon juice
  • 11 small garlic clove, chopped
  • 11/4 teaspoon (generous) ground cinnamon
  • 11/4 teaspoon (generous) ground cumin

Instructions

  1. Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles. Drain.

  2. Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.

  3. Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.

  4. Can be found at specialty foods stores, natural foods stores, and Latin markets.