A holiday favorite for our family for Thanksgiving, Christmas, or just holiday get togethers.. This can be served as pictured by making a ring mold of cream cheese in a cake pan with an indent or bowl in the middle for the chipotle cranberry sauce. Roll the cream cheese ring in chopped walnuts for a more elegant look. Serve with your favorite crackers. Another favorite is to bake squares of puff pastry in a muffin pan with a piece of brie cheese. Serve warm and top with the cranberry chipotle sauce.
- 12 oz. bag fresh cranberries
- 2 cups
- 1 ½ cups white sugar
- ½ cup brown sugar
- ¼ tsp. salt
- 1 Tbsp. apple cider vinegar
- 1 chipotle pepper in adobo sauce
- 1 Tbsp. corn starch
Over medium-high heat in saucepot over combine cranberries first 4 ingredients (through sugar). Bring to a boil, then reduce to medium and cook for 20 minutes till cranberries are popped.
Strain 1/2 cranberry mixture into blender and reserve pulp in strainer. Add remaining mixture without straining. Add reserved pulp back into pot. Into blender, add salt, apple cider vinegar, and pepper. Blend until smooth. Pour into pot with pulp and stir to combine.
Thicken slightly with a slurry of 1Tbsp cornstarch and 2Tbsp water. Boil 5 minutes after adding cornstarch mixture to thicken.