We all love the traditional Thanksgiving dinner, partly because it's tasty and special, and partly because we know exactly what will be served at everyone's house-- everywhere.
If you want to spice up your dinner a bit this year, here's a quick and easy spicy cranberry sauce recipe to surprise and delight your family and your guests. The sauce is not too sweet, not too spicy, but just right.
2 large dried chipotle chilies. You need the smoky aspect of the dried chili.
1 12-oz package fresh or frozen cranberries
1-1/3 cups sugar (1 cup granulated and 1/3 cup brown sugar is a nice variation)
2 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4-1/3 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4-1/3 teaspoon ground cumin
Place chilies in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chilies are tender, adding more water if needed to keep chilies submerged, 1 to 1-1/2 hours, depending on the dryness of chilies. Drain and discard liquid.
Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
Remove chipotles from cooked sauce. Stem and seed (don't use these in the sauce). Mince chilies well and return to the cranberry sauce, stir. It's optional to put the chilies back in to the sauce, but you'll be missing some of that special taste.
Cover and chill. Can be made one week ahead. Keep chilled. Makes about two cups.
Do you have a twist on one of the other traditional dishes usually served at this time of the year? Jot them below in the comment box for all to enjoy!
(Modified from a 2009 Bon Appetit recipe)