Fresh cranberries are now available.  I’m psyched.  I just love those tart little things.  They go with everything and you can do so much with them.

I’ve been making off-the-wall cranberry sauces forever.  Raspberry, maple, cherry, apple… the possibilities really are endless.  Tonight I decided to take it spicy.  I made it with chipotle powder because somehow I ran out of chipotles in adobo, but you can use any chipotles you like in any amount you like.  I like heat so I used a goodly amount.  Your mileage may vary.

Cranberry Chipotle Sauce

• 1 12 oz bag cranberries
• 1 1/2 cups sugar
• 1/2 cup fresh lime juice
• 2 tsp chipotle powder
• 1 tsp garlic powder
• 1 tsp cinnamon
• 1/4 tsp cumin

Mix all ingredients in a sauce pan and cook, stirring occasionally, until cranberries pop and sauce thickens – 6 to 8 minutes.
Serve cold or at room temperature.

I served it warm over a grilled chicken breast, with sauteed brussels sprouts and rice.  It was just smokey-hot enough.  It would go great on a turkey sandwich!

Somewhere I have a recipe for a molded grappa cranberry sauce.  Since we brought some grappa back from Italy, methinks I’m going to have to find it and make it for Thanksgiving!  17 days away!