Red Devil Cranberries

• 2 teaspoons canola oilcanola-oil
• 1/4 cup minced shallotshallot
• 1 teaspoon minced serrano chile pepperpepper
• 1 cup fresh orange juiceorange-juice
• 1/2 cup agave syrup
• 1 12-ounce package fresh cranberriescranberry
• 1 blood orangeorange
• 1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the saucechipotle
• 1 teaspoon ground cinnamoncinnamon
• Kosher saltsalt

1. 01Heat 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.
2. 02Add 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.
3. 03Meanwhile, 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.
4. 04Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

Calories

98 kcal

Protein

1 g

Fat

1 g

Saturated fat

0 g

Carbs

22 g

Fiber

2 g

Sugar

16 g

Sodium

259 mg

Cholesterol

0 mg

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