Ancho-Maple Cranberry Sauce

  • Yield : 6 to 8 servings
  • Cook Time : 25m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 2 dried ancho chile peppers (stems removed)
  • Pinch of baking soda
  • 1 pound cranberries (fresh or frozen)
  • 1/2 cup sugar
  • 1/2 cup pure maple syrup
  • Kosher salt
  • 1/2 cup raisins


Step 1

Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula.

Step 2

Add the cranberries, sugar, maple syrup and 1/4 teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raisins. Let cool.

Step 3

Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight.

Leave a Reply

Your email address will not be published. Required fields are marked *