RED DEVIL CRANBERRIES
Steps:
- In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
- Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
- Set aside to thicken, thanks to the pectin in the cranberries.
- Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
- Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.
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