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Cranberry Sauce With Chiles

5.0(383)

In the Southwest, 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.)

by Martha Rose Shulman

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Easy, Condiments

Servings

2 1/2 cups

Total time

40 min

Calories / serving

172 kcal

Ingredients (8)

serves

Zest of 2 limes (2 teaspoons), divided
1 to 2 dried chiltepin, chile pequin or bird chiles, to taste, crushed in a spice mill or a mortar and pestle, or 1/2 teaspoon crushed chile pequin
1 1/4 pounds cranberries (4 1/2 cups)cranberry
Zest of 1/2 orangeorange
3/4 cup sugar, more to tastesugar
2 cloves, crushed in a mortar and pestle or ground in a spice mill
1/4 teaspoon ground cinnamoncinnamon
1/4 teaspoon ground nutmegnutmeg

Instructions (2 steps)

01Set 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.
02Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.

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Rich recipe — supports nutrition-aware planning.