Cranberry Chipotle Sauce

Cranberry Chipotle Sauce

Yield: 2 cups (500 ml)

Time: 30 minutes

No longer your grandmother’s traditional cranberry sauce recipe. A Latino touch has been added to it. Chipotle chiles, which are dried smoked jalapeno peppers add a spark of heat to the sweet/tart cranberries. A good example of cultural blend.


  • 2 Tbsp shallots, minced
  • 2 garlic cloves, minced
  • 2 cups (200 g) cranberries, fresh or frozen
  • 1 chipotle chile 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 saut√© 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, the chipotle chile 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.

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