Thanksgiving just isn’t Thanksgiving without the cranberry sauce. In prepping for your Holiday dinner this year, don’t feel pressured into relying on a canned version for your Holiday table. Instead, I strongly encourage you to try making fresh cranberry sauce. Trust me it’s worth it. Relax, breathe. Cranberry sauce is easy to make, flexible in flavor and tastes even better if made ahead.
This holiday, I plan to add a Latin twist to my cranberry sauce with guajillo chiles and piloncillo.
Guajillo chiles help give my cranberry sauce that all day simmered flavor, with the benefit of a quick cooking time. To start, the chiles are rehydrated, cleaned of stems and seeds and finely diced. The piloncillo adds the perfect touch and blends easily with the vibrant punch of the cranberries equating a delicious side to any Thanksgiving meal!
Make a day ahead to cut down kitchen time during the Thanksgiving rush, but be sure to make enough for that leftover turkey sandwich. Enjoy!
Guajillo Cranberry Sauce
by Vianney Rodriguez / Sweet Life
- 4 cups fresh cranberries
- 1 cup orange juice
- 1 tsp orange zest
- 1 cup grated piloncillo
- 1 guajillo chile
- 1 tsp cinnamon
- ½ cup pumpkin seeds
- Rehydrate guajillo chile in warm water for 20 minutes.
- In a saucepan bring to a boil orange juice and piloncillo, stirring to dissolve piloncillo.
- Add cranberries, return to a boil. Reduce heat and simmer for about 8 minutes or until cranberries burst.
- Remove stem and seeds from the guajillo chile and finely dice.
- Add orange zest, cinnamon, guajillo chile. Stir to combine, remove from heat and allow to cool.
- Garnish with pumpkin seeds.
- The cranberry sauce will thicken as it cools. Make about 2 ½ cups.
- Guajillo chiles can be found in the International aisle in your grocery store.
- Brown sugar or white sugar can be substituted if piloncillo canno be found.