I'm not a cranberry sauce person. Does that surprise you given the fact that you all know my aversion to fruit? My mother was the only one in our entire Thanksgiving bunch who liked cranberry sauce so we always made sure to have a "can" of it ready to open for her on Thanksgiving. It did the trick... and then the leftovers were thrown away the next day.
I only recently discovered that my daughter-in-law likes cranberry sauce. And here's why she likes it. Late at night after Thanksgiving dinner, she likes to make herself a "Thanksgiving sandwich." This is composed of a leftover dinner roll topped with turkey, gravy, stuffing, mashed potatoes and cranberry sauce. The cranberry sauce is her sandwich spread. So like a good/great/fantastic/best-ever mother-in-law, I made cranberry sauce for her this year. She's an easy going person, but made it clear to me that she can smell cloves a mile away like skunk spray on a warm summer night, so I avoided adding cloves at all cost. I opted to add a little heat with the chipotle spice and I have to tell you that I actually love this cranberry sauce! It must just be the canned versions that I don't care for. Lesson learned.... from now on I make my own sauce!
Chipotle Cranberry Sauce
1 cup water
1 cup sugar
1 cinnamon stick
1/2 tsp ground ginger
pinch of salt
1/4-12 tsp ground chipotle powder (you can also use 1-2 tsp of chipotle canned in adobo sauce, pureed)
1 (12 oz.) bag of fresh cranberries
juice of 1/2 lime
In a medium saucepan over medium heat, combine the water, sugar, cinnamon stick, ginger, salt and chipotle powder. Stir constantly until sugar is dissolved. Add the cranberries and bring the liquid to a boil. Reduce heat and simmer, stirring, until thickened, about 8-10 minutes. Remove from heat, remove cinnamon stick and stir in freshly squeezed lime juice. Let cool.
Make-ahead apple pie filling
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