Cranberry and Hot Pepper Sauce
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Cranberry and hot pepper sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups fresh or frozen cranberries
- 1 cup of sugar
- 1/4 cup grated orange zest (from about 3 oranges)
- 2 dried guajillo chili peppers, seeds removed
- 2 dried ancho chili peppers, seeds removed
- Coarse salt
We recommend
Recipes with similar ingredients: cranberry sauce, Orange zest, guajillo pepper, ancho pepper, cranberry
Cooking the dish according to the recipe:
- Place the sugar and 1 cup of water in a medium saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries begin to burst, about 10 minutes. Stir in the orange zest.
- Meanwhile, bring 1 cup of water to a boil in a small saucepan. Add the chili peppers and simmer until the chili peppers have softened, about 5 minutes. Turn off the heat.
- Transfer the chili to a blender and puree, adding a little water from the pan to thin the paste. Add the chili paste to the cranberry sauce, season with a pinch of salt, and stir. Serve the cranberry sauce for the holidays!
Categories:
recipe / Sauces / Dips / Hot sauces / Marcela Valladolid
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