Cranberry Sauce with Japones Chile
Our contributor Lola has a few Thanksgiving recipes up her sleeve this year. And she's got a few sauces with a twist that will be perfect for the holiday season! Lucky for MIMP, she shared her cranberry with dried chiles japones sauce. Make sure to visit her website LolasCocina.com for other amazing sauces.
- 1 1/2 cup water
- 1 cup sugar
- 4 cups fresh cranberries
- 10-15 dry japones chile peppers
- 1/2 lemon juice
- 1/4 teaspoon salt
- Bring water and sugar to a boil over medium-high heat. Allow sugar to dissolve.
- Reduce heat to medium-low and add cranberries, dry chiles, lemon juice, and salt.
- Continue to cook until cranberries are soft and most of the water is absorbed (approximately 30 to 45 minutes). Stir occasionally to avoid burning. Once soft, remove from heat and cool.
- Once cool, add mixture to blender and blend until smooth on medium-high setting.
- Pour mixture back into pot and simmer over low-medium heat for 30 minutes or until slightly reduced and darker in color.
- Pour into mason jars and allow to cool in refrigerator overnight before serving.
Note: Dry japones chile peppers can be found in the Hispanic section of most supermarkets. They may also be substituted with dry chile de árbol. I used 10 chiles for this recipe and the spiciness was very subtle once the sauce cooled.