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.
Ingredients:
- 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
Preparation:
Heat 1 tablespoon butter over medium heat and sauté 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.
