Red Devil Cranberries
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Canola Oil1 cup
Shallot (minced)1 cup
Orange Juice (fresh)1 cup
Syrup (agave)1 tsp
Ground CinnamonDirections:
1
Heat the canola oil in a large saucepan over medium-high heat
2
Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes
3
Add the orange juice and agave syrup, bring to a simmer and add the cranberries
4
Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes
5
Meanwhile, cut off the top and bottom of the blood orange
6
Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl
7
Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries
8
Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes
9
Photograph by Andrew Mccaul