The holidays can sometimes show us just how set we are in our old ways.
Believe it or not even with my culinary degree and foodie pedigree, I still crave holiday cranberry sauce that has a cylindrical imprint of a tin can. It’s what I remember having on our Thanksgiving table growing up. Stephen had the same thing, but he says as an adult and foodie, he finds it sacrilegious.
Holiday time can be sensitive for many people, especially when you are near family you haven’t seen since the last holiday meal. I find Stephen biting his tongue around the family during Thanksgiving and Christmas, not because of the politics, but because he wants to add a few of his own foodie touches to the meal. But, our families, God love them, remain resilient (some might say stubborn) in their ways. They want the basic flavors of the meal to be the same. I’ve come to realize it’s not worth all the worry and effort to try to make changes to the menu. Do you guys have the same struggle?
The holidays come and go too fast. I’ve come to admire Stephen’s creative input. Every so often, he’ll sneak in a few new twists to American standards, whether it be adding roasted poblano peppers to mashed potatoes or a red chile paste rubbed onto the skin of the turkey.
The recipe below is for a Tropical Chipotle Cranberry “Salsa” Stephen served one holiday. I found myself spooning it over turkey and spreading it on slices of bread when making sandwiches the next day.
So, if you are tired of your old cranberry recipe and are looking for something new, immediately bring your chicken, turkey or fish dish to life with a tropical and spicy homemade cranberry sauce. You’ll enjoy the sweetness of the mangoes and pineapple and how they pair nicely with the tart cranberries. But, it’s the surprising heat that rises from the back of the throat that lures you back for seconds. A sauce with a hearty salsa or chutney texture, it’s perfect for special holiday meals.
Tropical Chipotle Cranberry Sauce
Yields 4 cups
1/2 cup water
1 cup white granulated sugar
1 (12 ounces) package fresh cranberries, rinsed
1 (20 ounces) can pineapple chunks, rough chopped, 1/2 cup juice reserved
2 medium mangoes, peeled, pitted, diced
1 teaspoon fresh lemon juice
2 teaspoons chipotle sauce or HERDEZ Traditional Chipotle Mexican Cooking Sauce
For garnish: 1 teaspoon of minced serrano pepper. This is for you brave souls who really want to add some heat.
1. In a large pot, combine the water, sugar, and pineapple juice. Bring to a boil over medium-high heat.
2. Add the cranberries, pineapple, mangoes, and lemon juice to the pot. Return to a boil.
3. Reduce the heat an allow to simmer for 20 minutes, stirring occasionally.
4. Stir in the chipotle sauce in the last five minutes of cooking time.
5. Remove from heat and allow to cool before serving.
Garnish by sprinkling the minced serrano pepper on top (optional).