Cranberry Sauce With Chiles Recipes
CHILLI CRANBERRY SAUCE
A tiny hint of chilli lifts this cranberry sauce to a whole new tastebud-tingling level
Provided by Good Food team
Categories Condiment
Time 25m
Number Of Ingredients 4
Steps:
- Gently heat sugar and wine in a saucepan. Once sugar has dissolved, bring to the boil.
- Tip in the chilli and cranberries, return to the boil, then turn the heat down and simmer for about 10 mins until the berries have popped but not completely collapsed. Take off the heat. The sauce will continue to cook with the heat from the pan, then thicken as it cools.
Nutrition Facts : Calories 66 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
CRANBERRY CHILI MEATBALLS
My friends look forward to enjoying these chili sauce meatballs at our holiday gatherings and there are never any leftovers! Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade. The sauce is tangy yet sweet, and the festive color is perfect for any holiday party. -Amy Scamerhorn, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 191mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY SAUCE WITH CHILES
Heat is an integral aspect of Southwestern cooking, so it's no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico. You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more. (And for everything you need to know about cranberry sauce, check out our cranberry sauce guide.)
Provided by Martha Rose Shulman
Categories condiments, sauces and gravies, side dish
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes. Remove from heat.
- Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 36 grams, TransFat 0 grams
PINEAPPLE CRANBERRY SAUCE WITH CHILES AND CILANTRO
Categories Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Cranberry Pineapple Fall Vegan Jalapeño Cilantro Simmer Bon Appétit
Yield Makes about 2 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add pineapple and chiles. Cook, cool, and store mixture as directed for basic cranberry sauce . Stir in cilantro just before serving.
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.
DRUNKEN CRANBERRY SAUCE
A family recipe we have used for years. We love it as a side dish to our turkey on Thanksgiving day. Also goes well on chicken, pork, and beef. Makes a great treat as an appetizer served with crackers, or can even be used over vanilla ice cream. I like to add the orange zest a couple tablespoons at a time, as not to overdo it. Adjust sweetness by adding 1 tablespoon sugar at a time at the end of cooking if needed.
Provided by Mrs.fleming21
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat a saucepan over medium heat; cook and stir sugar, orange juice, half the cranberries, and tequila in the warmed saucepan until mixture is slightly reduced, about 20 minutes. Add the remaining cranberries and orange zest; cook and stir until cranberries begin to pop, 10 to 15 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 30.7 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 27.8 g
CRANBERRY CHILI
I love both chili and cranberries...but I'm not to sure if I want them together. I'll have to try this some day.
Provided by Charlotte J
Categories Berries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a cooking pan brown meat until pink, stirring to separate.
- Pour off any fat.
- Add picante sauce, refried beans, tomatoes, chili powder and garlic.
- Heat to boiling.
- Reduce heat to low. Cover and cook for 20 minutes.
- Add cranberry sauce and kidney beans.
- Heat thoroughly.
- Sprinkle each bowl of chili with cheddar cheese before serving.
Nutrition Facts : Calories 548.1, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 997.3, Carbohydrate 69.5, Fiber 9.6, Sugar 50, Protein 29
CRANBERRY CHILI CHICKEN RECIPE
Cranberry chili chicken is a delightfully unique combination of flavors. You'll wonder why you never tried it before. The combination of cranberry and chili sauce is reminiscent of a tangy barbecue sauce.
Provided by Moms Who Think
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine first 4 ingredients; set aside.
- In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili sauce mixture over chicken.
- Simmer, uncovered, 8 to 10 minutes or until chicken is cooked and sauce is of desired consistency, turning and basting often.
CRANBERRY-CHILE SAUCE
Provided by Marcela Valladolid
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.
- Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.
- Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!
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- Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done.
- Cool completely and then place in an airtight container in the refrigerator. The sauce will firm up to a spreadable consistency as it chills in the refrigerator. Enjoy!
- * If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.
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