Really different and good especially if you like spicy
- Carbohydrate 58.2350671573431 g
- Cholesterol 0 mg
- Fat 6.28197587357194 g
- Fiber 15.8692554260612 g
- Protein 3.12289050215564 g
- Saturated Fat 0.54263861608205 g
- Serving Size 1 1 Cup (457g)
- Sodium 532.870900010347 mg
- Sugar 42.3658117312819 g
- Trans Fat 0.819439080655389 g
- Calories 282 calories
Step-by-step
- In a large saucepan, add the oil and saut? the shallot and Serrano pepper over medium-high heat for 3 to 4 minutes.
- Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
- Set aside to thicken, thanks to the pectin in the cranberries.
Fresh blood orange juice does the heavy lifting in this formulation by providing enough acidity to balance the intense sweetness of a half cup of agave syrup. Without that specific pH level, the capsaicin from the minced serrano and chipotle peppers would overwhelm the palate rather than integrating smoothly into the fruit. When cooking the mixture over medium-high heat, watch for the moment when the liquid drops by half and the bubbles turn glossy and sluggish.
Cranberries naturally contain high levels of methylpentosans and pectin, which act as gelling agents when boiled with sugar and acid. Simmering the ingredients for 20 to 25 minutes activates this natural setting mechanism without requiring commercial additives. Letting the sauce cool completely at room temperature allows the internal starch matrix to firm up properly before storage.
Doubling this recipe requires a wider saucepan to increase surface area evaporation, otherwise the cooking time extends significantly beyond the standard threshold.
