Countdown to Thanksgiving: Chipotle Cranberry Sauce

If there's such a thing as Texas cranberry sauce, this just might be it. It's almost a barbecue sauce for your bird. Sassy, spicy and tart all wrapped up in one delicious package.

Chipotle Cranberry Sauce
From Bon Appetit magazine.
Makes about 2 cups.

2 dried chipotle chiles
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin

Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles. Drain. (Note: I peeled, seeded and chopped the chiles here rather than waiting for the later step.)

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. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill.