I had to use or lose some airline miles, so I got a subscription to Bon Appetit. My thought is, if I can get one really good recipe out of a magazine, the cover price (or price for the subscription) is worth it. I found gold, yet again, with their November 2009 recipe for Chipotle Cranberry Sauce.
I altered it a bit, but the idea is still the same. The chipotles make the sauce very smoky with a hint of heat. I substituted limes for lemons (I like them better), canned chipotles instead of dried (I’m lazy), and added a bit more spice and spices.
- 2-3 chipotle chilies from a can (if you use dried, rehydrate them with boiling water)
- 1 12-ounce package fresh or frozen cranberries
- 1 to 1 1/3 cups sugar (The tang of the lime stands out more with less here)
- 3 tablespoons fresh lemon juice
- 2 small garlic cloves or a very large one, chopped
- 1/4 teaspoon (heaping) ground cinnamon
- 1/4 teaspoon (heaping) ground cumin
Dump the chilis, cranberries, sugar, and lime juice in a sauce pan over medium heat. Stir until the sugar melts.
Keep on going until the berries begin to pop. Depending on your stove, this will take 5-10 minutes.
Once they start to pop, add the rest of the ingredients. Keep cooking until it gets that nice thick cranberry sauce texture, probably another 5-8 minutes. When it’s cool, take out the chipoltes, chop them up, and return them to the sauce.
This is a nice and simple recipe that packs some complex flavors. It also makes it seem like you worked really hard on it, when you just dumped some ingredients in a pot and stirred a bit. It’s also good for novices, because you can make it a up to a week ahead of time. Sweet!