Time: 40 min.
Complexity: easily
Servings: 8

Red Devil Cranberry Sauce - detailed recipe.

Ingredients:

• 350 g fresh cranberries
• 2 tsp. canola oil
• 1/4 cup chopped shallot
• 1 teaspoon crushed serrano chili pepper
• 1 cup fresh orange juice
• 1/2 tbsp. agave syrup
• 1 red orange
• 1 tablespoon crushed chipotle chili pepper in adobo sauce, plus 1 teaspoon sauce
• 1 teaspoon ground cinnamon
• Coarse salt

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

cranberry sauce, chipotle peppers in adobo sauce, serrano pepper, Agave nectar, cinnamon

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Preparation:

Step 1
• Heat canola oil in a large saucepan over medium-high heat. Add the shallots and serrano pepper and cook until softened, 3 to 4 minutes.
Step 2
• Add the orange juice and agave syrup, bring to a boil, and add the cranberries. Simmer gently until the cranberries burst and the sauce begins to thicken, 6 to 7 minutes.
Step 3
• Meanwhile, cut off the top and bottom of the orange. Holding it over a bowl, use a sharp knife to peel off the peel, then scoop out the flesh between the membranes, allowing it to fall into the bowl.
Step 4
• Add the orange pulp and juice, chipotle peppers with adobo sauce, cinnamon, and 1/2 teaspoon salt to the cranberry sauce. Reduce heat and simmer, stirring occasionally, until the sauce thickens, about 20 minutes.

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