If you’re feeling adventurous, try this flavorful, jewel-like cranberry sauce. It’s delicious, smoky, not-too-spicy, and not-too-sweet. I love it with roast turkey and chicken! I’ll be serving this Cranberry-Chipotle Fruit Conserve on Thanksgiving, as well as a more traditional cranberry sauce , too. It’s so good I can eat it with a spoon!
I couldn’t find dried peaches so I doubled the dried apricots. The recipe calls for real maple syrup…not the imitation pancake syrup. Use more or less chipotle depending on the level of spice you want. You can start with a little and add more if needed. Enjoy!
Cranberry-Chipotle Fruit Conserve
-recipe from Bon Appétit Magazine, October 2003
Serve with: Roast turkey, ham, or chicken. Combine with: Crackers that have been spread with cream cheese or goat cheese. Use as: A sandwich spread. Makes about 3 cups.
1 cup pure maple syrup
1/2 cup water
1/4 cup apple cider vinegar
1/2 cup chopped dried apricots
1/2 cup chopped dried peaches
1/3 cup sweetened dried cranberries
2 garlic cloves, chopped
1 teaspoon salt
16 ounces fresh cranberries (about 4 cups)
2 1/4 teaspoons chopped canned chipotle chiles*
Combine maple syrup, 1/2 cup water, and vinegar in heavy medium saucepan. Bring to boil over medium-high heat. Add all dried fruit, garlic, and salt; cook 5 minutes, stirring occasionally. Add fresh cranberries and chipotle chiles; bring to boil. Reduce heat to medium-low; cover and simmer until cranberries pop and mixture thickens, stirring occasionally, about 12 minutes. Transfer to bowl. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated. Bring to room temperature before serving.)
*Chipotle chiles canned in a spicy tomato sauce that is sometimes called adobo are available at Latin American markets, specialty foods stores, and some supermarkets.