CRANBERRY-CHILE SAUCE

Cranberry-Chile Sauce image

Provided by Marcela Valladolid

Time 25m

Yield 8 servings

Number Of Ingredients 6

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1 cup sugar
4 cups fresh or frozen cranberries
1/4 cup grated orange zest (from about 3 oranges)
2 dried guajillo chile peppers, stemmed and seeded
2 dried ancho chile peppers, stemmed and seeded
Kosher salt

Steps:

Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.
Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.
Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!