Prep 10 mins
Cook 5 mins
From an old Food & Wine Magazine. Great on roasted meats.
- 1 cup fresh cranberries (or frozen)
- 1⁄4 cup honey
- 1⁄4 cup water
- 1 tablespoon unsalted butter
- 2 medium garlic cloves, minced
- 1 small chipotle chile in adobo, seeded and minced
- salt & freshly ground black pepper, to taste
- In a medium saucepan, combine the cranberries with the honey and water. Simmer over moderate heat until the cranberries burst, about 5 minutes. Remove from the heat. Melt 1 tablespoons of butter in a small skillet. Add the garlic and cook over low heat until softened, about 3 minutes. Stir the garlic, butter and the chipotle into the cranberries and season with salt and pepper. Serve warm over roasted meat.
An interesting twist on cranberry sauce. There is a slight discrepancy in the recipe, in that the ingredients call for 2 tbl of butter, but the instructions only call for 1 tbl. Of course, I had already sauteed the garlic by the time I realized this, so I scraped out the garlic and about half the butter into cooked cranberries. I think this sauce needs to be served warm - the consistency is not pleasant when it's room temperature - the butter is a bit too evident. But when warm, it is a nice accompaniment, with just the right amount of spice from the chipotle, to a plain pork chop or piece of chicken.