I am cooking Thanksgiving this year and delivering five side dishes for 20 people on the same day. My client has requested a spicy cranberry sauce. This sauce has chipotles in it which gives it a smoky, savory quality. Unlike most cranberry sauces, this one doesn’t require any added liquid.
Chipotle Cranberry Sauce
Yield: Makes about 2 cups
2 dried chipotle chiles*
1 12 oz package fresh or frozen cranberries
1 1/3 cups sugar
3 Tbs fresh lemon juice
1 small garlic clove, chopped
1/4 tsp (generous) ground cinnamon
1/4 tsp (generous) ground cumin
Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1½ hours, depending on dryness of chiles. Drain.
Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill.
DO AHEAD: Can be made 1 week ahead. Keep chilled.
Dried chipotle chiles can vary by brand, with some being more supple than others. Look for chiles that give slightly when pressed between your thumb and forefinger. Chiles that are hard may not soften sufficiently when simmered in water.