Red Devil Cranberries

1. 1

   In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.

2. 2

   Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt.

3. 3

   Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.

4. 4

   Set aside to thicken, thanks to the pectin in the cranberries.

5. 5

   Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries.

6. 6

   Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.

7. 7

   Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices).

8. 8

   Peel the orange with a small sharp knife, carefully removing all of the pith.

9. 9

   Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.

No additional tips available.