Best 5 Chipotle Cranberry Sauce Recipes

CHIPOTLE-ORANGE CRANBERRY SAUCE

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.

CHIPOTLE CRANBERRY SAUCE

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

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.

TURKEY TOSTADAS WITH CRANBERRY CHIPOTLE SAUCE

Steps:

• In 1-quart saucepan, heat Sauce ingredients to boiling over medium heat. Cook 10 to 15 minutes or until cranberries have popped and sauce has thickened.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Add turkey, cumin, oregano and chili powder; stir to mix. Cook 5 to 7 minutes or until turkey is thoroughly heated.
• Heat refried beans as directed on can.
• To assemble tostadas, spread each tostada shell with warm refried beans. Top with turkey, lettuce and sauce.

BAKED RIBS WITH CRANBERRY-CHIPOTLE SAUCE

Steps:

• In a small bowl, combine the brown sugar, cumin, paprika and salt; rub over ribs. Transfer to a shallow roasting pan. Cover and bake at 350° for 1-3/4 hours. Drain fat from ribs., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Add the ginger, cloves, salt and pepper; cook for 1 minute. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until berries have popped, stirring occasionally. Transfer to a blender; cover and process until blended., Brush 1/2 cup sauce over ribs; bake 25-35 minutes longer or until tender. Serve with remaining sauce.