Chipotle Cranberry Sauce

You know how you always have an opened can of chipotle peppers in adobo hanging out in your fridge and you don’t know what to do with them? Oh you aren’t addicted to them like I am? Got it. Well, how about we throw them peppers into our cranberry sauce this holiday? Crazy. I might be. Lost my mind. A little. But when you are munching on that after Thanksgiving turkey sandwich with all the fixins’ and this chipotle cranberry sauce is the perfect condiment, you’ll be thanking my craziness.

There’s something magical about making your own cranberry sauce. It’s super festive and comforting. Your house smells like Christmas and you have control over what you want out of your cranberry sauce. Do you like it tart? Or sweeter than sweet? Maybe a little citrus boost? I opted for a little smokey with a little sweet. This cranberry sauce isn’t spicy by any means but has a little smokey kick to it. Perfect!

I think this is my favorite color scheme ever.

We got fresh cranberries (what beauties!), water, orange and lemon zest, sugar (I like mine sweet!), fresh orange juice, and the black sheep of the recipe: a chipotle pepper.

Everything is thrown into a pot and cooked down. The cranberries will pop creating the thick jelly-like sauce we all know and love (but not my husband). I like my cranberry sauce best cold and slathered on a croissant with butter. Or I wouldn’t judge you for adding a smidge of mayo for the best turkey sandwich condiment. This cranberry sauce would be perfect atop a brie wheel covered in puff pastry and baked to ooey gooey goodness. OR if you want to take a walk on the wild side, bake up your favorite batch of brownies and swirl this sauce in before they bake. Instead of a turkey sandwich, you could make enchiladas instead with the same ingredients and this cranberry sauce would be the perfect accompaniment. Whatever you choose to do with it, I hope you enjoy it. Have a Happy Thanksgiving loves!


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Chipotle Cranberry Sauce

Cook Time 15 minutes

Servings
cups


Ingredients

Cook Time 15 minutes

Servings
cups


Ingredients


Instructions
  1. In a dutch oven or in a large heavy bottom skillet over medium heat, add water, juice, sugar, and salt.

  2. Once sugar dissolves, add cranberries and the chipotle pepper.

  3. Stirring occasionally, let the cranberries cook and burst. Taste to see if the flavor is where you want it. I had to add just a little adobo sauce to bring out the smokiness a little bit more. You might want to add a little more sugar.

  4. Remove from heat and stir in orange and lemon zests. Let cool. This can be kept in the fridge for 1 week.


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