As I type this Tuesday evening I am surrounded by red. I’ve been playing with cranberries today. I can’t resist their deep, rich color and their sweet/tart flavor.
I tried making cranberry vinegar (NOT a success–I’ll try again next Thanksgiving).
I made jellied cranberry sauce for the cranberry cream puffs my family plans to serve at a party on Friday (recipe to follow).
And I made gorgeous, delectable cranberry chipotle sauce.
I’m not serving it with the turkey on Thanksgiving; my family would rebel! (I will try it with meat or poultry one of these days, however.)
Instead, it’s scheduled to accompany crackers and soft cheese as an appetizer for Friday’s party.
Naturally, my family had to try it this evening. After all, we wouldn’t want to serve something to guests that didn’t pass our own test. And to tell you the truth, I tried making it last year with limited success. I diluted the basic cranberry and chipotle flavors with too much onion and garlic.
A cook shouldn’t mess with her cranberries!
Now that I have learned that lesson, here is the simple recipe. You don’t have to make this sauce for Thanksgiving–but it might inspire you to host your own party this weekend (or just sit at home and eat it with leftover turkey).
Have a wonderful day……….
Cranberry Chipotle Sauce
1 cup water
1 cup sugar
1 12-ounce bag cranberries
2 chipotles in adobo (out of a can), finely chopped, plus about 1 teaspoon adobo sauce from the can
In a nonreactive saucepan combine the water and sugar over medium heat, stirring constantly until the sugar dissolves. Bring the mixture to a boil.
When the sugar water is boiling stir in the chopped chipotles, sauce, and cranberries.
Return the mixture to a boil, reduce the heat, and simmer for 10 minutes (stir occasionally).
Pour the sauce into a bowl, cover it, and let it cool to room temperature. Refrigerate until ready to use.
Makes about 2 cups.
(I told you it was easy!)
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