Guy Fieri's Red Devil Cranberries

By á-47

Ingredients

• 2 tea. canola oil
• 1/4 cup minced shallot
• 1 tea. minced serrano chile pepper
• 1 cup fresh orange juice
• 1/2 cup agave syrup
• 1 12 oz. package fresh cranberries
• 1 blood orange
• 1 Tbsp. minced chipotle chile pepper in adobo sauce, plus 1 tea. of the sauce
• 1 tea. cinnamon
• salt

Preparation

Step 1

Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3-4 minutes.

Add the orange juice and agave syrup, bring to a simmer and add the cranberries. cook at a low boil until the cranberries have all popped and are just starting to reduce, 6-7 minutes.

Meanwhile, cut off the top and bottom of the bood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 tea. salt into the cranberries.

Reduce the heat to medium low and simmer, stirring ocasionally until the sauce is thick, about 20 minutes.