Chipotle Orange Cranberry Sauce

1. 1

   Rinse the cranberries and pick them over, removing any stems or imperfect berries. Place the whole berries in a medium saucepan along with the sugar.

2. 2

   Chop the orange -- peel and all -- and remove any seeds; add the orange and all of its juice to the pot. Seed a couple of the chipotle chilies, chop them up, and add them to the pot; this will give the sauce a gentle warmth. If you want a spicier sauce (and I certainly do), seed all of the chipotles, chop them up, and add them along with all of the adobo sauce to the pot.

3. 3

   Bring the pot to a boil, and then cover it and lower the heat to a gentle simmer, stirring occasionally. Cook the sauce until the berries have burst.

4. 4

   Taste the sauce and add more sugar to taste, as this makes a relatively tart sauce. If you haven't used all of the chilies, you could certainly add more at this point. Stir in the walnuts, bring the sauce to a boil again, and then remove from the heat. Either cool off the sauce to room temperature and refrigerate it, or can up the still hot sauce in 1/2 pint jars by boiling the jars in a hot water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

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