SWEET AND SPICY CRANBERRY SAUCE
1 tablespoon canola oil
1/4 cup minced shallot
1 teaspoon minced serrano pepper
1 cup orange juice
1/2 cup brown sugar
1 (12-ounce) package fresh or frozen cranberries
1 tablespoon minced chipotle pepper in adobo sauce
1 teaspoon ground cinnamon
1/2 teaspoon salt
In a large saucepan, heat the oil over medium-high heat. Add the shallot and serrano pepper and saute for 3 to 4 minutes, until soft. Stir in the orange juice, brown sugar, cranberries, chipotle pepper in adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally. Set aside to cool and thicken. Refrigerate until serving.
I've been making the same cranberry sauce for years. It's very similar to this recipe, minus the shallots and the spicy kick. You may want to go easy on the peppers the first time you make this, just so it doesn't turn out too hot. It's really easy though, and can be made days ahead, so you could even serve a standard and a spicy version of cranberry sauce at your Thanksgiving meal. My husband prefers this to the regular version, which he doesn't care for at all. He says it's like putting jam on your turkey. But this version is a bit more savory. Most Thanksgiving dishes are so traditional, which is one of the things I love about the holiday, but why not add a just a bit of spicy flair? Chipotles in adobo come canned, and can usually be found in the Mexican food section of your grocery store. You can freeze any leftover peppers and use them later.
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Adapted from Guy Fieri @ foodnetwork.com
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