CHIPOTLE-ORANGE CRANBERRY SAUCE
My family prefers traditional dishes on Christmas, but I like to add in a few of my own unique creations. With brown sugar, cinnamon and chipotle powder for a little kick, this cranberry sauce will earn a permanent spot in your holiday lineup. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Place zest and orange juice in a large saucepan. Add remaining ingredients., Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer; cook, uncovered, until berries pop, 5-7 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; cool slightly. Refrigerate, covered, until cold.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.
CHIPOTLE CRANBERRY SAUCE
Provided by Marlena Spieler
Categories Sauce Side Thanksgiving Vegetarian Low Cal Cranberry Healthy Low Cholesterol Lemon Juice Chile Pepper Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles. Drain.
- Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
- Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Can be found at specialty foods stores, natural foods stores, and Latin markets.
CHIPOTLE CRANBERRY SAUCE/OR BUTTER
comes with a kick! seed the chipotles if you want it milder, halve the amount, or just use the adobo sauce for the uninitiated.then again you can always use the whole chile. adapted from ctoc
Provided by chia2160
Categories Chutneys
Time 40m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan and simmer 15 minutes, covered.
- Turn off heat and let sit, covered for 15 more minutes.
- Put ingredients in a food processor and pulse until desired consistency.
- Texture may range from somewhat coarse to smooth.
- Serve with turkey.
- for chipotle cranberry butter: mix with 1 stick of butter and spread on your favorite cornbread or rolls.
CHIPOTLE CRANBERRY-GLAZED TURKEY
Provided by Food Network
Time 2h50m
Yield 14 to 16 servings
Number Of Ingredients 8
Steps:
- For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften.
- Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO® Chipotle Sauce. Glaze can be refrigerated up to two days before using.
- To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached.
- One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving.
CRANBERRY-CHILE SAUCE
Provided by Marcela Valladolid
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.
- Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.
- Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!
CRANBERRY-CHIPOTLE SAUCE
Make and share this Cranberry-Chipotle Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the cranberries with the honey and water. Simmer over moderate heat until the cranberries burst, about 5 minutes. Remove from the heat. Melt 1 tablespoons of butter in a small skillet. Add the garlic and cook over low heat until softened, about 3 minutes. Stir the garlic, butter and the chipotle into the cranberries and season with salt and pepper. Serve warm over roasted meat.
Nutrition Facts : Calories 103.6, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 2.4, Carbohydrate 21, Fiber 1.2, Sugar 18.4, Protein 0.3
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- Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1 1/2 hours, depending on dryness of chiles. Drain.
- Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
- Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.
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