CHIPOTLE CRANBERRY SAUCE

CHIPOTLE CRANBERRY SAUCE image

Yield 6

Number Of Ingredients 8

2 dried chipotle chiles*
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin
Notes: * I used dried chipotles from Central Market. I understand that you can probably use the canned Chipotles in adobo sauce if you rinse off sauce and obviously skip the rehydration step.

Steps:

Place chiles in medium saucepan filled with water; bring to boil. Reduce heat and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1-1/2 hours, depending on dryness of chiles. Prick skin if needed to submerge. Drain. Save liquid to thin out sauce if it is too thick for your taste. Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 - 10 minutes. Cool. Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled. Taste the sauce before serving to adjust seasoning to your taste. I added a bit more cinnamon the next day when I served and thinned a bit with chipotle water.