Red Devil Cranberries (Guy Fieri) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 teaspoons canola oil |
1/4 cup minced shallot |
1 teaspoon minced serrano chile pepper |
1 cup fresh orange juice |
1/2 cup agave syrup |
1 12 -ounce package fresh cranberries |
1 blood orange |
1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce |
1 teaspoon ground cinnamon |
kosher salt |
Directions:
1. Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
2. Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
3. Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
4. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
5. Photograph by Andrew Mccaul
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