CHIPOTLE-ORANGE CRANBERRY SAUCE
My family prefers traditional dishes on Christmas, but I like to add in a few of my own unique creations. With brown sugar, cinnamon and chipotle powder for a little kick, this cranberry sauce will earn a permanent spot in your holiday lineup. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Place zest and orange juice in a large saucepan. Add remaining ingredients., Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer; cook, uncovered, until berries pop, 5-7 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; cool slightly. Refrigerate, covered, until cold.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRY-CHILE SAUCE
Provided by Marcela Valladolid
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.
- Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.
- Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!
CHIPOTLE CRANBERRY SAUCE
Provided by Marlena Spieler
Categories Sauce Side Thanksgiving Vegetarian Low Cal Cranberry Healthy Low Cholesterol Lemon Juice Chile Pepper Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- 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.
- Can be found at specialty foods stores, natural foods stores, and Latin markets.
RASPBERRY CHIPOTLE SAUCE
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g
CRANBERRY SAUCE WITH CHILES
Heat is an integral aspect of Southwestern cooking, so it's no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico. You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more. (And for everything you need to know about cranberry sauce, check out our cranberry sauce guide.)
Provided by Martha Rose Shulman
Categories condiments, sauces and gravies, side dish
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes. Remove from heat.
- Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 36 grams, TransFat 0 grams
CHIPOTLE CRANBERRY SAUCE/OR BUTTER
comes with a kick! seed the chipotles if you want it milder, halve the amount, or just use the adobo sauce for the uninitiated.then again you can always use the whole chile. adapted from ctoc
Provided by chia2160
Categories Chutneys
Time 40m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan and simmer 15 minutes, covered.
- Turn off heat and let sit, covered for 15 more minutes.
- Put ingredients in a food processor and pulse until desired consistency.
- Texture may range from somewhat coarse to smooth.
- Serve with turkey.
- for chipotle cranberry butter: mix with 1 stick of butter and spread on your favorite cornbread or rolls.
CRANBERRY CHIPOTLE MEATBALLS
This is a sweet and spicy meatball, great as an appetizer!
Provided by Jshot21
Categories Appetizers and Snacks Spicy
Time 4h10m
Yield 16
Number Of Ingredients 5
Steps:
- Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 20.2 g, Cholesterol 23.6 mg, Fat 3.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 48.3 mg, Sugar 17.7 g
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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 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; stir to distribute. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.
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- Stir together the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and chipotle or jalapeno pepper in a small saucepan. Bring to boiling, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
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