Chipotle Cranberry Sauceor Butter Recipes
CHIPOTLE-ORANGE CRANBERRY SAUCE
My family prefers traditional dishes on Christmas, but I like to add in a few of my own unique creations. With brown sugar, cinnamon and chipotle powder for a little kick, this cranberry sauce will earn a permanent spot in your holiday lineup. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Place zest and orange juice in a large saucepan. Add remaining ingredients., Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer; cook, uncovered, until berries pop, 5-7 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; cool slightly. Refrigerate, covered, until cold.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.
CHIPOTLE CRANBERRY SAUCE
Provided by Marlena Spieler
Categories Sauce Side Thanksgiving Vegetarian Low Cal Cranberry Healthy Low Cholesterol Lemon Juice Chile Pepper Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles. Drain.
- Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
- Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Can be found at specialty foods stores, natural foods stores, and Latin markets.
CHIPOTLE BUTTER
Spicy! Try using this on grilled chicken or rubbing some on corn on the cob. If you like spicy popcorn, try melting some of this and pouring it over your next batch. Easy to freeze and use when you need it. Will keep 3-6 months frozen.
Provided by PalatablePastime
Categories Spreads
Time 10m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Puree all in a blender or food processor.
- Place the butter on a sheet of plastic wrap and cover.
- Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
- Serve the rolled up log or cut off slices as needed.
- Goes great on grilled chicken and corn on the cob.
Nutrition Facts : Calories 1699.6, Fat 184.9, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1323.7, Carbohydrate 16, Fiber 2.7, Sugar 9.7, Protein 5.3
CHIPOTLE CRANBERRY SAUCE/OR BUTTER
comes with a kick! seed the chipotles if you want it milder, halve the amount, or just use the adobo sauce for the uninitiated.then again you can always use the whole chile. adapted from ctoc
Provided by chia2160
Categories Chutneys
Time 40m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan and simmer 15 minutes, covered.
- Turn off heat and let sit, covered for 15 more minutes.
- Put ingredients in a food processor and pulse until desired consistency.
- Texture may range from somewhat coarse to smooth.
- Serve with turkey.
- for chipotle cranberry butter: mix with 1 stick of butter and spread on your favorite cornbread or rolls.
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CHIPOTLE CRANBERRY SAUCE RECIPE - BON APPéTIT
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4.6/5 (42)Estimated Reading Time 1 minServings 2
- Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1 1/2 hours, depending on dryness of chiles. Drain.
- Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
- Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.
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4.5/5 (24)Total Time 45 minsCategory Main DishCalories 377 per serving
- Preheat oven to 375°. Mix garlic salt and dry mustard in small bowl. Rub evenly over pork. Line a roasting pan with foil. Place pork on a rack coated with cooking spray, and place in the roasting pan. Roast pork in preheated oven 30 minutes.
- Mix olive oil and honey in small bowl. After 30 minutes of cooking, brush the oil and honey mixture over the pork and cook for another 10 minutes, or until internal temperature reaches 160 degrees.
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Total Time 5 hrs 25 minsCalories 518 per serving
- Sprinkle chicken generously with salt and black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker.
- In a blender or food processor combine cranberry sauce, tomatoes, tapioca, lime juice, brown sugar, chipotle pepper, and mustard. Cover and blend or process until smooth. Pour tomato mixture over chicken.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve chicken and sauce over rice. Sprinkle with green onions.
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- Combine the cranberry sauce, chicken stock, shallots, sprig of thyme, Chipotle pepper, salt, and pepper in the 360 by Americraft 1-quart saucepan. Cover the pan with the lid.
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Total Time 20 minsCalories 112 per serving
- Stir together the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and chipotle or jalapeno pepper in a small saucepan. Bring to boiling, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- To use, brush pork or chicken with some of the sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. Cover and refrigerate remaining sauce up to 2 weeks. Makes about 1-1/2 cups (six, 1/4-cup servings).
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- Combine all ingredients and simmer, uncovered, over medium-low heat for 10-15 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot.
- When most of the cranberries have broken down, remove the pot from heat and allow to cool. The sauce will thicken more as it cools.
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