CHIPOTLE CRANBERRY SAUCE WITH TOASTED PECANS1/4 cup chopped pecans 2 whole cinnamon sticks 6 clusters star anise Cheesecloth 1 chipotle chili in adobo sauce 1 package (12 ounces) fresh or frozen cranberries 1 cup apple juice About 1 cup packed dark brown sugar 2 tablespoons lime juice Toast the pecans in a dry skillet over medium heat for about 4 minutes. Set aside. Tie the cinnamon sticks and star anise into a square of cheesecloth. Put the chipotle chili on a doubled square of wax paper and chop finely. Scrape into a medium saucepan and add the spices. Add the cranberries, apple juice and brown sugar to the pan. Bring to a boil, stirring to dissolve the sugar. Then reduce the heat and simmer about 15 to 20 minutes, until very thick. Taste the sauce and add a little more brown sugar if necessary. Transfer to a bowl, stir in the lime juice and pecans and cool. Then cover and refrigerate. Makes about 2 cups Adapted from source: Girls Who Dish: Seconds Anyone? by Karen Barnaby, Editor
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