Cranberry Sauce With Chiles

By cindyandmojo

Ingredients

• Zest of 2 limes (2 teaspoons), divided
• 1 to 2 dried chiltepin, chile pequin or bird chiles, to taste, crushed in a spice mill or a mortar and pestle, or 1/2 teaspoon crushed chile pequin
• 1 1/4 pounds cranberries (4 1/2 cups)
• Zest of 1/2 orange
• 3/4 cup sugar, more to taste
• 2 cloves, crushed in a mortar and pestle or ground in a spice mill
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Details

Servings 3
Adapted from cooking.nytimes.com

Preparation

Step 1

Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes. Remove from heat.

Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.

You can make this a day ahead. It will continue to stiffen up; if you want a looser cranberry sauce, add a little water and sugar and reheat until simmering, then remove from the heat and cool.