Chipotle Cranberry Sauce
Smoky, sweet, and just the right kick—cranberries meet dried chipotle, lemon, and warm spices.
Ingredients
- 2 dried chipotle chiles
- 1 (12-ounce) package fresh cranberries
- 1 1/3 cups sugar
- 3 tablespoons fresh lemon juice
- 1 small garlic clove, chopped
- 1/4 teaspoon ground cinnamon
- generous 1/4 teaspoon ground cumin
Directions
- Place the dried chipotle chiles in a medium saucepan and cover with water. Bring to a boil, reduce heat to medium, and simmer until tender (adding water as needed to keep them submerged), about 1 to 1 1/2 hours depending on dryness. Drain.
- In a heavy medium saucepan, combine the softened chipotles, cranberries, sugar, and lemon juice. Stir over medium heat until the sugar dissolves.
- Continue cooking, stirring occasionally, until the cranberries begin to pop, about 5 minutes.
- Stir in the garlic, cinnamon, and cumin. Simmer, stirring often, until the sauce thickens slightly and flavors meld, about 5 minutes. Cool.
- Remove the chipotles. Stem and seed them, mince, then return to the cranberry sauce and stir to distribute. Cover and chill.
Do ahead
Can be made up to 1 week ahead. Keep chilled.
Pro tip
Dried chipotle chiles vary by brand. Look for chiles that give slightly when pressed; very hard chiles may not soften enough when simmered.
Serving ideas
Try a cranberry sauce trio for Thanksgiving—this smoky version plus a pear-and-ginger or orange-studded fresh cranberry sauce.
