Cranberry Sauce With Chiles
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Zest of 2 limes (2 teaspoons), divided
- 1 to 2dried chiltepin, chile pequin or bird chiles, to taste, crushed in a spice mill or a mortar and pestle, or ½ teaspoon crushed chile pequin
- 1¼pounds cranberries (4½ cups)
- Zest of ½ orange
- ¾cup sugar, more to taste
- 2cloves, crushed in a mortar and pestle or ground in a spice mill
- ¼teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
Nutritional analysis per serving (5 servings)
172 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 36 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with ¼ 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.
- Step 2
Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.
- You can make this a day ahead. It will continue to stiffen up; if you want a looser cranberry sauce, add a little water and sugar and reheat until simmering, then remove from the heat and cool.
Private Notes
Comments
I have never heard of the chiles listed in the ingredients. Assuming they are dried, can I substitute red crushed pepper?
This was a huge hit both times I made it. The second time I doubled the amount of chiles for extra heat. We liked the lime garnish so much that I stirred lime zest into the sauce when it had finished cooking. Next time I am going to make extra and can what we can't eat.
Add grated ginger.
Stir in ginger and chiles after removing from heat so as not to moderate their effect.
This was a tasty addition to Thanksgiving. Holiday hot sauce. I followed the recipe fairly closely, but I roasted one fresh chiltepin (this simmered in the sauce, then was taken out, the skin removed, and the flesh and seeds were mixed back into the sauce) and used two dried arbol chiles because that's what I had on hand. It turned out great! As leftovers, it was great mixed with mayo as a sandwich spread and mixed into chocolate chocolate chip cookie dough for some warming holiday cookies.
Have been making this every year, save one, since it was first published. It’s obviously popular with my family, or I’d stop making it. This year’s edition has a half teaspoon of fresh ground Mexican cinnamon, some vague quantity of freshly grated nutmeg, and three ground cloves. Rather than pequins (I feel like my pequins have lost their mojo), I used a half t of crushed blend with ancho, red pepper and habanero. Oh, and a pro tip here. You’re zesting two limes. Juice them into the pot as part of the 1/4 c of water. Or make a margarita. Either way. This is always the first thing I make for Thanksgiving. It’s an easy thing to knock out, and gives me a great sense of accomplishment.
I used two dried Italian peppers, crushed, and only 1/2 cup of raw turbinado sugar. Everything else stayed the same and it was to die for. So so good.