The sweetness of this recipe can be adjusted to your preference by tasting towards the end of cooking and stirring in some more sugar, about 1/4 cup at a time. Although the sauce will thicken a bit as they cool, if you desire a thicker, more syrupy sauce, cook for an extra 5-10 minutes. This will also cause more of the berries to burst resulting in a smoother sauce. The times listed are for fresh cranberries, but you can use frozen as well, adding a few minutes to the cooking time; no need to defrost first. Sauce can be served hot, cold, or at room temperature, and can be made up to a couple days ahead. Read the full post here.
Jen Cantin recently graduated from Clark University in Worcester, Mass. with a degree in English and Journalism. She shares other (a)musings at Deep Fried Epiphany and dedicates this post to the Pilgrim Roll-Up at Funky Murphy’s in Worcester. Best Thanksgiving-themed sandwich she has ever eaten 10 to 15 different times.
Smoky-Spicy-Savory Cranberry Sauce
Serves 4 as side dish
Recipe adapted from Bon Appetit
If you don’t like spicy foods, you can omit the chipotle to get more of a classic sauce with a savory edge. If you do include it, watch out for the seeds — they are where most of the spiciness resides!
One chipotle pepper in adobo sauce, available in small cans in the Latin foods aisle of most supermarkets; each can contains about 5 individual peppers
One 12-ounce bag cranberries, fresh or frozen (see note above)
1 1/3 cups sugar
3-5 tablespoons lemon juice or water
1 small garlic clove, chopped
1/4 teaspoon cinnamon
1/4 teaspoon cumin
Combine all ingredients in medium saucepan over medium heat. Add additional tablespoon(s) of lemon juice or water if mixture seems to dry and sugar starts to burn. Simmer, stirring occasionally, until cranberries start to burst and sauce thickens, about 10-15 minutes.