CHIPOTLE CRANBERRY SAUCE WITH TOASTED PECANS

1/4 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