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Chipotle Cranberry Sauce |
| How local is this dish? |
Main Ingredients are local |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Fruits |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
good with pork, roasts, lamb, anything smoked, etc. Some people used it as the cranberry sauce for their turkey dinner (though others said this did not work for them). This relish has a smoky, savory quality, thanks to the chiles and garlic. Submitted by Marlena Spieler to Bon Appétit November 2009.
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Ingredients : |
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2 dried chipotle chiles*
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin
* Can be found at specialty foods stores, natural foods stores, and Latin markets.
Ingredient tip: 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. |
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| How to Prepare : |
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| 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 11/2 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.
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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