Description
This Maple Chipotle Cranberry Sauce is perfect tart, sweet and smoky! It’s a great addition to your vegan/vegetarian holiday meal!
Ingredients
Scale
- 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
Instructions
- 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
