Glenys's Chipotle Bourbon Cranberry SauceI thought for a long while that I had the line on the best cranberry sauce ever! That was until my colleague and friend, Glenys Morgan, prepared her version. A turkey should not emerge from the oven, nor a sandwich be prepared, until Glenys's cranberry sauce is at the ready. Needless to say my cranberry recipe has not only hit the back burner, but has fully retired with her condiment in its stead. Thanks, Glenys.
1 package(12oz) cranberries, fresh or frozen
2 cups apple juice or cider
2 cinnamon sticks
4-6 clusters star anise (available at Asian food stores)
1 cup brown sugar
2-3 chipotle chilies in adobo sauce
1/2 cup bourbon
2 limes, juice of
In a non-reactive saucepan, combine the cranberries, juice or cider, cinnamon sticks and star anise clusters. To manage how sweet the sauce will be, begin with 1/2 cup sugar. The rest may be added later to taste. Bring the berries to a boil, then reduce the heat to medium-low. The cranberries will cook completely in 20-30 minutes, bursting and turning the sauce deep red. In the last few minutes of cooking, taste for sweetness and stir in more sugar as desired. Remove from the heat and allow to cool slightly. Remove star anise and cinnamon sticks.
To make mincing the chilies easier, cut them on foil or parchment. After scraping them into the pot, discard the paper. For a milder smoky flavour, omit the chipotles and spoon some of the adobo sauce into the cranberries. Add the bourbon and lime juice. The high natural pectin the cranberries keeps the sauce for months in the refrigerator.
Makes 1 and 1/4 cups