Saturday, November 20, 2010

Chipotle Cranberry Sauce

So I know I haven't updated in awhile. It's not that I've stopped cooking, just this past week I made garlic crusted steak and shrimp scampi. I just never think of updating here. However, I am going to try and do better and get back to at least once a week. This weeks recipe I found at Epicurious. I'm taking this to my families Thanksgiving celebration,but since I work on Wednesday I figured I would make this tonight as it said it can be made up to a week in advance.

Chipotle Cranberry Sauce

2 dried chipotle chilies
12oz fresh cranberries
1 1/3 cups sugar
3 TBS lemon juice
1 small garlic cloves chopped 
1/4 tsp cinnamon
1/4 tsp ground cumin

1. Place chilies in medium saucepan covered with water. Bring to a boil. Reduce heat  and simmer 1 hour, keep enough water in pan to cover chilies. Drain

2. Combine chilies, cranberries, sugar, and lemon juice in saucepan and stir over medium until sugar dissolves and cranberries begin to pop.

3. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens. 

4. Remove chilies. Stem and seed. Mince chilies.

5. Mix minced chilies back into cranberry sauce and chill. (can be made 1 week ahead, keep chilled.)

I am really looking forward to eating this Thanksgiving. I did save a spoonful out for me to try and I thought it was amazing. There was just a slight kick at the end, but not really spicy. Next time that I make this I'll probably add two or three more peppers to it. 

1 comment:

  1. We will give it a try...I guess the peppers worked out!