Cranberry Sauce with Guajillo Chile | Salsa de Arándano con Chile Guajillo

With Thanksgiving only days away, I’d like to share a variation of “cranberry sauces with a twist” that is sure to be a conversation starter at the dinner table. Utilizing dried cranberries and guajillo chiles, this versatile sauce will complement any of your holiday dishes and leave friends and family raving about your sassy sauce!

Recipe by Lola

Ingredients:
1 ½ cups water
1 cup sugar
2 cup dry cranberries
5 – 8 dry guajillo chile peppers chopped
½ lemon juiced

Preparation:

1. Bring water and sugar to a boil over medium-high heat. Allow sugar to dissolve completely.
2. Reduce heat to medium-low and add cranberries, dry chiles, and lemon juice.
3. Continue to cook until cranberries become slightly plumped and most of the water is absorbed (approximately 30 to 45 minutes). Stir occasionally to avoid burning. Once soft, remove from heat and cool.
4. Add a small amount of water and mix well before serving.

Note: The guajillo chiles add a lot of flavor and mild spice. I left in the seeds for more heat, and found that cutting the chiles into small (½ – inch x ½ – inch) pieces was easier to do with scissors than with a knife.