I know we all look forward to our traditional dinner each year but why not try throwing in a little something different once in awhile. This relish has a smoky, savoury quality thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesn’t require any added liquid.
If you’re worried some won’t like it, make your regular cranberry sauce too. I can guarantee the next year, they’ll just be asking for this one.
Chipolte Cranberry Sauce
Ingredients
2 dried chipotle chiles*
1 12-ounce package fresh or frozen cranberries
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin
Preparation
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.
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.
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.
* Can be found at specialty foods stores, natural foods stores, and Latin markets.
Ingredient tip: Dried chipotle chiles can vary by brand, with some being more supple than others. Look for chiles that give slightly when pressed between your thumb and forefinger. Chiles that are hard may not soften sufficiently when simmered in water.
1 Comment
John
November 26, 2012 at 9:05 amI made this for my family on Thanksgiving and they absolutely LOVED it. My brother’s mother in-law brought a traditional cranberry sauce, but much like you predicted, Robyn, next year we’ll only be eating this version. Thanks for sharing!