I have never been one to grab the bowl of cranberries or worse….grab the sliced cranberries from a can on Thanksgiving. I didn’t understand why they were even on the table. It didn’t seem like anyone really ate them. I guess it was more of a tradition and it definitely added color to an otherwise pretty ‘earthy’ looking table with turkey, mashed potatoes and stuffing.
Well – one day I stumbled across Guy Fieri’s ‘Red Devil Cranberries’ and I thought I’d give them try. My hubby likes “all things spicy” and adding another side to my paleo Thanksgiving table was worth the try!
WE LOVED! It has been on our table or a take along to a family members house, for many years now! I don’t make this any other time of the year but now and through Christmas. I will say….it is spicy but you can always tone it down my limiting the chile/sauce but the combo of the ingredients just work so well together and it’s something we really look forward to each year!
I adapted the recipe to ‘make it paleo’. I have no idea what the original recipe tastes like but the swaps aren’t far off so I’m sure it’s pretty close to the real thing! It calls for chipotle peppers and adobo sauce but if you’re like me and don’t want to purchase the canned product, I referenced a link to make your own adobo sauce. It’s an extra step BUT this sauce is great to have on hand for many other recipes! As always – have fun with it and make it your own 🙂 Happy Thanksgiving!!!
- 4 tsp coconut oil
- 1/2 cup minced shallot
- 2 tsp minced serrano chili
- 2 cups freshly squeezed orange juice
- 1 cup pure maple syrup
- 2 (12 oz) package fresh cranberries
- 2 tbsp minced chipotle pepper
- 2 tsp adobo sauce* (I make this sauce)
- 2 tsp ground cinnamon
- 1 tsp salt
- In a large pot, add the oil to melt and add in the shallots and serrano chili. Let cook up for just a couple of minutes.
- Add your orange juice, syrup, chipotle pepper, adobo sauce and once warmed through, toss in your cranberries.
- Mix in the cinnamon and salt and let it come to a low boil......turn down the heat and let simmer, stirring occasionally for 25 minutes until mixture is thick. It will thicken as it sits as well.
- *Canned is fine as well and much easier but if you're wanting to keep it paleo, I referenced a link of a sauce that I use to make this 🙂