| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 2 cups |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 182 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 28 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 320 mg |
Reviews
This was AMAZING! I couldn’t find blood oranges so used regular oranges and it was still fantastic! I can’t wait to use this on sandwiches.. Thanks, Guy!
I had my doubts obout the shallots, Serrano peppers, and chipotle peppers, but the taste is outstanding! I don’t think I’ll make them any other way. This would be great with pork chops!
Very good. Not too hot for anyone at either of the meals I have made this for, including Thanksgiving.
Yummy!!!! did not have Serrano peppers so I used jalapenos. Made 2 days ahead. I can see this with ham or over cream cheese as an appetizer. This was a big hit.
Didn’t used the blood orange have never seen one so I used regular orange juice, no adobo sauce but red food coloring and not all that pepper but Guy it did not last. Good to the last bite.
My husband and I made this for Thanksgiving last year…then we made more, and more. We ate it on crackers with cheese and sausage, my husband ate it on tortilla chips, we ate it on anything. We most certainly have added this to our year around things we like to eat but most certainly on holidays with the turkey and left overs.
I love this stuff! I made this sauce last year and it provided a wonderful kick to EVERYTHING! So if you’re scared about having a dry bird or a bland mixture of side-dishes, this is a great sauce to have as a back-up to ensure a tasty twist to your thanksgiving meal : I am so excited to make this again! I used regular oj and I think I’ll spring for blood orange this year just to see if it changes things. The only problem with this recipe is that some people are babies and do not enjoy spices and new things. For those people you should probably keep a regular cranberry sauce on hand and save this recipe for those more into spices, spicy things, and new flavors. I highly recommend this recipe! Thanks Guy!
These always bring people back for seconds. They take the turkey dinner staple and kick it up a notch. Just enough new flavors to make people say “thanks, can we have some more?”
I love this recipe! Most cranberry relish recipes are way too sweet. This was perfect! Great with the turkey and awesome on turkey sandwiches. All my guests loved it, too. I am making more for Christmas gifts. I had to search for the agave syrup but finally found it. I substituted blood orange juice and ruby red grapefruit for regular orange juice and blood oranges–use what you can find locally. I tossed in some pomegranate seeds since I had some on hand. I will make this recipe from now on!
This was absolutely delicious! I did not follow the recipe exactly; I used a can of whole cranberries, did not put in honey or agave. Was nice and thick with a wonderful kick. Fabulous on sandwiches the next day. I am making it again for Christmas, but making it earlier for more of kick! This rocks