I’m doing some early prep for Thanksgiving and today I whipped up the cranberry sauce. This recipe comes from the November ‘09 edition of Bon Appetit magazine. Greg got a subscription through Wyatt’s magazine sales, and now we’re never gonna want to eat plain old food again… Well, we never want to eat “old” food, but you know what I mean.
Anyway, homemade cranberry sauce is about the easiest thing to make when preparing Thanksgiving dinner. Except for having to boil/soften the chiles, this recipe took 10 minutes.
CHIPOTLE CRANBERRY SAUCE
- 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.
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 1 1/2 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 (my chiles pretty much fell apart during all the stirring. I fished out the pieces and didn’t bother mincing and putting them back in); stir to distribute. Cover and chill.
DO AHEAD Can be made 1 week ahead. Keep chilled.