For a more complex cranberry sauce, add dried ancho chile peppers. This ingredient, a staple in Mexican cooking, adds a layer of bold smoky flavor.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 dried ancho chile peppers (stems removed)
- Pinch of baking soda
- 1 pound cranberries (fresh or frozen)
- 1/2 cup sugar
- 1/2 cup pure maple syrup
- Kosher salt
- 1/2 cup raisins
Instructions
- Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula.
- Add the cranberries, sugar, maple syrup and 1/4 teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raisins. Let cool.
- Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 220 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Sugar | 43 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 317 mg |