Ancho-Cinnamon Cranberry Sauce

Ancho-Cinnamon Cranberry Sauce
Course 
Salsa
Serves 
10
Country of Origin 
Pan-Latino
Preparation Time 
0:20
About This Recipe 

This is a good way to get a little spice going on the Thanksgiving table, though this smoky-spicy cranberry sauce would be equally at home on a simple piece of grilled chicken in the summer. Just be sure to throw some bags of fresh cranberries in the freezer when they're in season. (This recipe makes about 2 1/4 cups sauce.)

Ingredients 

1 cup sugar
12 oz. fresh or frozen cranberries
1 tbsp. plus 1 tsp. ancho chile powder
Grated zest of 1 lime
1 cinnamon stick
1/4 tsp. kosher salt

Preparation 

1. In a medium saucepan, bring 3/4 cup water and sugar to a boil, stirring until sugar dissolves.

2. Add cranberries, ancho chile powder, lime zest, cinnamon stick, and salt, and return to a boil. Reduce heat to medium and cook until sauce has thickened and most of the berries have burst, 7 to 10 minutes. Serve at room temperature.

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