This month’s New Mexico Magazine food section is entitled “Grill a Thanksgiving Feast.” The recipes are full of various New Mexico chilies, of course, and I just had to try the Cranberry-Chipotle Relish as soon as fresh cranberries were available at the store.
The chipotle chile deepens the beautful red color even more, as well as adding a distinctive spicy kick. While the recipe calls for 1-3 tablespoons of chipotle chile in adobo sauce, I found 1 1/2 tablespoons to be plenty for me.
The recipe follows below, as well as my tip for chipotle chile. Next, I think I’ll try the Jalapeno Corn Bread.
from New Mexico Magazine, November 2010
1 pound fresh cranberries
1-3 tablespoons chipotle peppers, coarsely chopped, from canned chipotle in adobo (available in most markets) *
1/2 cup sugar
2 oranges, juice and zest
Rinse cranberries. Put all ingredients in saucepan and cook until cranberries begin to pop. Chill mixture in refrigerator. Serve at room temperature.
* Kathy’s notes: Look for chipotle chilies in adobo sauce in the Mexican food section of your grocery store. I like Embasa brand. I use this very sparingly, only about a tablespoon at a time. Here’s how I save and use the entire can: dump the chilies and sauce into a blender and puree, then run it through a food mill or strainer to get out the seeds and skin. Measure one tablespoon of the puree into each section of an ice cube tray (it will stain the tray red—I have one that I use just for this) and freeze. When frozen, put the cubes into a freezer bag and label.
I’m having fun–come on along!