Red Chile Cranberry Sauce (Complete Recipe)
1 tsp. canola oil
1 shallot, finely minced
2 garlic cloves, minced
1 tsp. Hatch Red Chile Powder
1/4 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1 1/4 cups granulated sugar
3/4 cup water
1 12 oz. bag fresh cranberries, rinsed
Zest of 1 orange
Directions:
In a heavy saucepan, heat oil and sauté shallot until softened and beginning to brown, for 2-3 minutes.
Add garlic and sauté for another minute. Add spices, stir and cook until fragrant, another 30-60 seconds.
Add sugar and water and cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 2-3 minutes.
Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-3 minutes.
Remove the pot from the heat, stir in orange zest and cool to room temperature, uncovered.
Refrigerate until ready to serve.
Click here for Hatch Red Chile Powder
