Serves: 2 cups
Preparation time: 30 minutes
No longer your grandmother’s traditional cranberry sauce. A Latino touch has been added to it. Chipotle chilis and dried smoked jalapeno peppers add a spark of heat and smokiness to the sweet/tart cranberries. A good example of cultural blend.
- 2 Tbsp shallots, minced
- 2 garlic cloves, minced
- 2 cups (about 240 g) cranberries, fresh or frozen
- 1 chipotle chili in adobo sauce (not the whole can), finely minced
- 1/2 cup (115 g) brown sugar or more depending how tart or sweet you like
- 1 cup (240 ml) dry red wine
- 1 tsp fresh sage, minced or 1/2 tsp dried sage, crumbled
- 4 Tbsp (60 g) unsalted butter
- salt and freshly ground pepper to taste
Heat 1 tablespoon butter over medium heat and saute shallots and garlic until shallots are translucid, about 3-4 minutes Add the cranberries and sugar and cook for another 2-3 minutes or until sugar is dissolved and cranberries burst open. Stir constantly. Add the red wine and chipotle chili and sage. Bring to a brisk boil. Reduce the heat to a low and simmer cranberries mix for about 10-15 minutes until cranberries have fallen apart and the sauce has thickened to your taste. Whisk in the remaining 3 tablespoons of butter. Add salt and pepper.