Red Devil Cranberries
Red Devil Cranberries requires approximately 40 minutes from start to finish. This side dish has 88 calories, 0g of protein, and 1g of fat per serving. This gluten free and vegan recipe serves 8. A mixture of adobo sauce, chipotle pepper, shallot, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Christmas.
Instructions
Watch how to make this recipe.
In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
Set aside to thicken, thanks to the pectin in the cranberries.
Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.