Chipotle Cranberry Sauce

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I originally posted this recipe last year, along with the instructions for transforming the leftovers into a Turkey-Cranberry Panini … my Husband’s favorite sandwich.

(he’s hinted, more than once, over the past couple of months that he would really, really, really like to eat that again. Guess I better get on that)

Last weekend, I made a batch of the sauce and served it over cream cheese. And then spent a lot of time digging crackers into it… and eating, obviously.

Smokey. Spicy. Tart. Sweet. It’s all of my favorite flavors in a single dish. Sigh… it makes me happy, and I decided it really deserved it’s own post rather than having to share attention with the sandwich. Or the sandwich sharing face-time with the sauce. They are divas that need solo spotlights. And today, it’s the sauce’s turn.

Use it for Thanksgiving or serve it over cream cheese (or use it for that amazing Thanksgiving leftovers sandwich). You won’t regret it.

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Slow Cooker Chipotle Cranberry Sauce

A slightly spicy, slightly smokey Cranberry sauce that is perfect twist on the classic Thanksgiving side-dish.

Ingredients

1- 12 oz package of fresh Cranberries, washed
2 cups frozen Dark Cherries
3 Clementine Oranges
1 tsp of chopped Chipotle Pepper in Adobo Sauce*
1/2 cup hot water
1/2 cup sugar (or more, to taste, toward the end of cooking)**

Directions

In a one or two quart crock-pot/slow cooker, add the cranberries and the frozen cherries.
Peel the oranges and squeeze the peeled fruit over the berries, extracting as much juice as possible before tossing the orange pulp into the slow cooker.
Add the teaspoon of chopped chipotle, hot water and sugar and stir to combine.
Cover and cook on low for 3-4 hours.
The sauce can be served as is, chilled, or pureed.
If you prefer a gelatin consistency, puree the sauce, strain it through cheesecloth and then chill. It will firm right up!

Notes

Leftovers can be frozen.

*Chipotle Peppers in Adobo Sauce can be found on the ethnic foods aisle of your grocery store or where canned peppers/chiles are located.

BE VERY CAREFUL ABOUT THE AMOUNT you add of the chipotle peppers. These things are hot, hot, hot and will intensify during the slow-cooker process.

If you are a little hesitant, you can always reduce the called for amount to a 1/2 teaspoon of chopped chipotle in adobo sauce and then add more later if you think additional heat is needed.

** I go easy on the sugar when I first add the ingredients to the slow cooker; I never know how much natural sugars the various fruit will have. More sugar can be added at the end if it is too tart for your liking.

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