RED DEVIL CRANBERRIES

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Red Devil Cranberries image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano pepper
1 cup blood orange juice, fresh if possible
1/2 cup agave syrup, preferably amber
1 (12-ounce) package fresh cranberries
1 tablespoon minced chipotle pepper
1 teaspoon adobo sauce
1 teaspoon ground cinnamon
1/2 teaspoon salt

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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