Roasted Cranberry Poblano Sauce

Roasted Cranberry Poblano Sauce

After realizing how simple it was to prepare a homemade cranberry sauce from scratch, I stopped buying the canned version. I think the cranberry sauce gets a bad rap sometimes, but it can be used for so many recipes. One of my favorite ways to serve the roasted poblano cranberry sauce, besides with turkey, is over a brick of cream cheese. It is a delicious appetizer to serve during the holidays. And even after the holidays, I mix the sauce with chipotles in adobo and apply it as a basting sauce for chicken wings. Sweet, tart, salty and spicy. In sum, everything I love.

Yields 2 cups

Ingredients:

12 ounces cranberries
1/2 red onion, finely diced
1 large poblano pepper, diced
1 jalapeno or serrano pepper, minced
2 tablespoons olive oil
1 cup sugar
1/2 teaspoon pepper
Salt to taste
Orange zest
*Juice of half an orange

Roasted Cranberry Poblano Sauce

Roasted Cranberry Poblano Sauce

Directions:

Mix all ingredients for the sauce in a baking dish, minus the juice. Roast in a preheated 400-degree oven for about 25 to 30 minutes. Using a potato masher, mash the cranberry mixture until desired consistency. Mix in the orange juice and taste for salt and sugar. Transfer to serving dish. If not using right away, let cool before storing in an airtight container in the refrigerator. Yields about 2 cups.

Roasted Cranberry Poblano Sauce

Roasted Cranberry Poblano Sauce in a bowl and ready to be enjoyed!

 

View Comments

RecommendedView All