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0.0 – 0 reviews • Fruit
| Level: |
Easy |
| Total: |
25 min |
| Active: |
10 min |
| Yield: |
8 servings |
Ingredients
- 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
Instructions
- 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!
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
137 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
4 g |
| Sugar |
27 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
203 mg |
