Red Devil Cranberries

Ingredients

• 0.5 cup agave syrup 
• 1  blood oranges 
• 2 teaspoons canola oil 
• 1 teaspoon serrano chile pepper minced
• 1 tablespoon chipotle chile pepper in adobo sauce minced
• 12 ounce cranberries fresh
• 1 teaspoon ground cinnamon 
• 8 servings kosher salt 
• 1 cup orange juice fresh
• 0.3 cup shallots minced

Equipment

• bowl
• sauce pan
• knife

Directions

1. Heat the canola oil in a large saucepan over medium-high heat.
2. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
3. 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 to 7 minutes.
4. Meanwhile, cut off the top and bottom of the blood 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 teaspoon salt into the cranberries.
5. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
6. Photograph by Andrew Mccaul