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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 3 dried chipotle peppers
- 2 (12 ounce) bags fresh cranberries (frozen if not in season and thawed out)
- 2 23 cups Xylitol sweetener (I used NOW brand)
- 2 valencia oranges
- 3 small garlic cloves (minced)
- 12 teaspoon cinnamon (heaping)
- 12 teaspoon cumin (heaping)
Method
- Place dried chipotles in a small sauce pan and add water to cover chiles completely.
- Place on stove and bring to a boil.
- Reduce temp and let simmer until chiles are rehydrated and soft (about 30 minutes).
- Remove chiles and place in a larger saucepan.
- Add cranberries (picked over) and xylitol to the pan with the chiles.
- Add the zest of the 2 oranges to the cranberry mixture then cut in half and add their juice.
- Heat on medium temperature stirring until xylitol is dissolved.
- Continue stirring until cranberries begin to pop.
- Add garlic, cinnamon, and cumin and continue to simmer as mixture thickens.
- Remove from stove and let cool.
- Chill in refrigerator.
- Mixture will thicken upon cooling.
- Serve cold or warm.
