Red Devil Cranberries

1. 1

   Heat the canola oil in a large saucepan over medium-high heat.

2. 2

   Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.

3. 3

   Add the orange juice and agave syrup, bring to a simmer and add the cranberries.

4. 4

   Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.

5. 5

   Meanwhile, cut off the top and bottom of the blood orange.

6. 6

   Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl.

7. 7

   Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.

8. 8

   Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

9. 9

   Photograph by Andrew Mccaul

* Per serving · 4 servings · Values may vary.

No additional tips available.