Chipotle Cranberry Sauce

Servings: 6-10

Ingredients

1/4 cup olive oil

1/2 large white onion, chopped

2-3 cloves garlic, minced

16 oz fresh or frozen cranberries

2 tbsp honey * 1 cup orange juice

1/2 cup white wine

1-2 minced chipotle peppers + 2 tbsp adobo sauce

1 tsp cinnamon

1 tsp salt

Heat the olive oil in a large saucepan over medium heat. Add the onion, and cook until slightly soft, about 3-4 minutes.
Add the garlic, and cook for another 2-3 minutes, until slightly fragrant.
Add all remaining ingredients, bring to a simmer, and cook over low to medium-low heat, uncovered, until the cranberries have popped and the mixture starts to thicken up, about 15-20 minutes.

Tips

Cranberries are naturally quite tart, and I tried to not use too much sugar in this recipe, to allow the natural flavor of the cranberries to still be present. That said, if it’s still too tart for you, you can always add more honey or additional sugar.
If using frozen cranberries, thaw them before using.
Sauce can be made 2-3 days ahead and stored in the fridge.