Cranberry Chipotle Marmalade – a delicious recipe with Cranberries, Currants, Light Brown Sugar, Water, Cinnamon, Chipotles. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put cranberries, currants, brown sugar, and water in a large saucepan. Meanwhile, puree chipotle. Scrape off the adobo sauce, and depending on how hot you like things, remove seeds and adjust amount of chipotle you actually use. I use my Cuisinart to puree, but you could easily do a very fine chop on these. Once berries begin to pop, add chipotle, cinnamon and salt. Once berries have all popped, allow to cool. At this point, you can refrigerate it for later use.
2
When you are ready to serve, pour marmalade over wheels of brie and bake in a 350 oven until brie is softened (about 20 minutes).
3
I like this best served with warmed tostadas.
4
If you would rather not use the brie, you can easily substitute blocks of cream cheese.
158
kcal
Calories
41
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 ounces Fresh Cranberries, 1/3 cup Dried Currants, 3/4 cup Light Brown Sugar, 1/3 cup Water, and more.
Yes, Cranberry Chipotle Marmalade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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