This Maple Chipotle Cranberry Sauce is a little smoky, a little tart and perfectly sweet! It’s a fun twist on regular cranberry sauce and it’s just as easy to make!
Do you consider cranberry sauce to be an important part of your holiday meal? I’ve always been one of those people who like to get a little bit of everything in one bite and the cranberry sauce is the perfect element to even out all the other richness. This Maple Chipotle Cranberry Sauce has such a great smoky taste, which makes it perfect for your vegan/vegetarian holiday table.
A few years ago I shared my favorite Orange Ginger Cranberry Sauce but I wanted to try something a little bit different this year. I’ve had a raspberry chipotle sauce that I really enjoyed before so I thought it would be fun to do a chipotle cranberry sauce and it does not disappoint!
Maple Chipotle Cranberry Sauce Recipe Ingredients
- Cranberries – I used one bag of fresh cranberries. You can also use frozen cranberries if you can’t find fresh ones. You DON’T want to use dried cranberries.
- Water – I use water as my liquid when making homemade cranberry sauce but you could also use orange juice or apple juice if you want it sweeter. If using juice, I would still do 1/2 cup water and 1/2 cup of the juice.
- Chipotle Peppers – I used a can of chipotle peppers in adobo sauce for this recipe. You can see the brand that I used in the photo above of the can. I first tried a different brand and it was so bitter and smoky that it was almost unbearable to me. The one I ended up going with seemed to have a few extra ingredients and I really enjoyed the taste. Just make sure you taste your peppers before using them!
- Maple Syrup – You will want to use pure maple syrup for this recipe, not pancake syrup (usually in a plastic bottle). It doesn’t matter if you use light or dark maple syrup though. You could also use honey if not making vegan.
- Cane Sugar – I usually add coconut sugar to my cranberry sauce but decided to add cane sugar this time to because I wanted that sweeter flavor to balance out the chipotle peppers. You could use coconut sugar instead though.
- Salt – I added just a small pinch of salt since this cranberry sauce is a little more savory than regular cranberry sauce.
How To Make Homemade Chipotle Cranberry Sauce
If you’ve ever made your own cranberry sauce you know how easy it is!
- You start by adding the chipotle peppers and adobo sauce to a food processor or blender. You probably won’t use the entire can so you could just add a few peppers and some of the sauce, but I added the whole can because I figured I would use the blended peppers for something else. Blend them until pureed, you will still probably have a few chunks and seeds.
- Next, to a medium sized saucepan, add the cranberries, water, maple syrup, sugar, 1-3 tablespoons of the pureed peppers and a small pinch of salt. I only added one tablespoon because I didn’t want it to overpower the cranberry flavor but you can add as much as you like.
- Mix everything together. Place over medium heat, bring to a boil and then reduce to a simmer and simmer for about 20 minutes, until cranberries are almost all burst open. It will seem a little liquidy but if you let it sit and cool it will thicken up perfectly.
Homemade Cranberry Sauce Frequently Asked Questions
- Can I make this cranberry sauce ahead of time? Yes! You can make it and store it in the refrigerator for 3-4 days before serving. I would suggest serving at room temperature.
- Can it be frozen? Yes, I would suggest freezing in an airtight container for up to 3 months. Thaw on the counter or in the refrigerator and serve at room temperature.
- Can I double this recipe? Yes, it will double very easily.
- Where can I find canned chipotle peppers? You should be able to find them in the Mexican food isle at most grocery stores.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegan Thanksgiving Recipes?
No Bake Vegan Pumpkin Cheesecake
Perfect Roasted Brussels sprouts
Maple Chipotle Cranberry Sauce
- Total Time: 30 minutes
- Yield: 10 1x
- Diet: Vegan
This Maple Chipotle Cranberry Sauce is perfect tart, sweet and smoky! It’s a great addition to your vegan/vegetarian holiday meal!
- 1 (12 oz) bag fresh cranberries, or 12 oz frozen cranberries
- 1 cup water
- 1/2 cup pure maple syrup
- 1/3 cup cane sugar, or granulated sugar
- 1 small can chipotle peppers in adobo sauce
- Pinch salt
- Open the can of chipotle peppers and add the entire can to a food processor or blender. Blend until mostly pureed but can still have a few chunks in it.
- To a medium sized saucepan, add the cranberries, water, maple syrup, sugar, pinch of salt and about 1 tablespoon of the pureed chipotle peppers. You can add as much as you like but I didn’t want mine to be too spicy.
- Place pot over medium heat and stir everything together. Bring to a boil, reduce to a simmer and cook for about 20 minutes, until most of the cranberries have broken down. Let cranberry sauce cool for at least 20 minutes to thicken up.
- I like to mix in a few small spoonfuls of the remaining pureed chipotles to the top of the bowl so people can tell what is in the cranberry sauce. I also like to garnish with a little cilantro, parsley or rosemary for some green color. Best when served chilled or at room temperature.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side, Vegan
- Method: stovetop
- Cuisine: American
Keywords: Chipotle Cranberry Sauce
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