Mother Bensens Red Devil Cocktail Sauce Recipes

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RED DEVIL CRANBERRIES



Red Devil Cranberries image

Provided by Guy Fieri

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano chile pepper
1 cup fresh orange juice
1/2 cup agave syrup
1 12-ounce package fresh cranberries
1 blood orange
1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
1 teaspoon ground cinnamon
Kosher salt

Steps:

  • Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
  • Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
  • Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
  • Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

RED PEPPER COCKTAIL SAUCE



Red Pepper Cocktail Sauce image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 5

1/4 cup ketchup
2 tablespoons fresh lime juice
1 tablespoon prepared horseradish , drained
1 tablespoon chipotle pepper puree
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the ketchup, lime juice, horseradish and chipotle puree in a small bowl, and season with salt and black pepper. Let sit at least 30 minutes before serving

MOTHER BENSEN'S RED DEVIL COCKTAIL SAUCE



Mother Bensen's Red Devil Cocktail Sauce image

You know those recipes printed on index cards you sometimes see at the grocery? Well, this one is so old it came from a fishmarket. (Remember when grocery stores didn't even have seafood departments, and buying a pound of shrimp was a major project??) This sauce is so quick and easy and versatile. It can be doubled, tripled or cut in half with no problem. If you don't like things quite as zippy, use a little more ketchup and a little less chili sauce instead of the suggested 50/50 ratio. If you adore heat, keep adding horseradish until the beads of sweat pop out. :) If you like a squeeze of fresh lemon juice in your sauce, go for it. It's a great base that you can fiddle with until you think it's just perfect!

Provided by highcotton

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/2 cup chili sauce (tomato-based)
1/2 cup ketchup
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 -4 dashes hot sauce
prepared horseradish or freshly-grated horseradish, to taste

Steps:

  • Combine first 5 ingredients in a small bowl, mixing well.
  • Add horseradish gradually until the sauce has the amount of'bite' you want.
  • (If serving a crowd, I add a couple of generous teaspoons; for my family, it's more like a couple of tablespoons!) Cover with plastic wrap or lid and refrigerate until serving time.

Nutrition Facts : Calories 258.3, Fat 5.2, SaturatedFat 2, Cholesterol 8.8, Sodium 2153.3, Carbohydrate 49.3, Fiber 3.8, Sugar 29.9, Protein 7.6

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