{ Chipotle Cranberry Sauce }

Posted by on October 30, 2011 at 1:34 pm.

It’s that time of year  (my favorite time of year), where we start to prepare for Thanksgiving.  The best holiday that ever was.  If you’ve been reading this blog for a while you know that Thanksgiving is a big deal for me, and that over the course of November I post recipes once or twice a week, helping you put together your Thanksgiving menu from appetizers to dessert.  It’s also when we roll out our very long, very comprehensive Guide to Holiday Eating (look for the snowflakes in the sidebar). I may hate everything about winter but holy cow do I love the holiday season.

First up this year we have a chipotle cranberry sauce.  Now, if the idea of a cranberry sauce that is spicy and not sweet and citrusy completely turns you off, try this one.  But, for you more adventurous folks, let me tell you about this sauce.  It’s tart, it’s a little bit sweet, it’s smokey and spicy, and the perfect spread for funky cheese and crackers, turkey, cornbread, muffins, or mashed potatoes.  I’m loving it on everything.

Also, here’s what I don’t understand.  Why would anyone buy canned or jarred cranberry sauce that’s bland and full of chemicals when you could make this at home in half an hour with the smallest amount of effort.  Seriously, this stuff is easier to make than pecan pie.  You mix all the ingredients together and then let them simmer.  Exactly.  Not to mention that the sound of cranberries popping is one of my favorites. Hear it for yourself:

Chipotle Cranberry Sauce from elena rosemond-hoerr on Vimeo.

For me, the best part of that video is the middleish when it’s been silent for a while and you were getting bored and then POP! Remember when I promised to do monthly videos and then didn’t follow through at all? I bet you’re glad that happened.

Chipotle Cranberry Sauce

1/3 cup sugar

1 cup water

1 tbsp chipotle spice

1 tsp cumin

2 cups fresh cranberries

Juice from one lemon

Bring water, spices, and sugar to a boil.  Add cranberries, and return to a boil.  Reduce heat and simmer for fifteen minutes or so, stirring every once in a while, until the cranberries burst.  Squeeze in lemon juice. Remove from heat, cover, and cool completely at room temperature.  Refrigerate before serving.

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