Every time I trek back to the parents house to arrange plans for the fiancée to become the wife, I sneak a peak at my mom’s enormous cookbook collection. She has a wide arrange of professional classics, and her fair number of local books of varying quality. The latter are usually the most fun to wade through, and that’s where this recipe came from. It’s called Colorado Farmers' Market Cookbook, and it’s fairly typical of most farmer’s market books. It’s complete with lots of pictures, and talk about eating fresh, local ingredients. Which is all well and good, unless you live a few states away.
But I picked it up because of the admittedly beautiful looking dishes, including this easy little recipe. The sauce is just about the simplest thing to throw together, even if there are a few ingredients. It’s nothing more than a simmer and a blend. That gave me enough time to cook some protein to slather the sauce upon. It’s supposed to go over some Colorado raised buffalo tenderloin, but it’s tasty enough over our Ohio raised chicken.
Dinner Tonight: Cranberry Chipotle Sauce
About This Recipe
- 2 chipotle pepper in adobo, chopped
- 1/2 small onion, chopped
- 1/2 red pepper, chopped
- 6 ounces dark beer
- 1 clove garlic, minced
- 1 cup brown sugar
- 3/4 cups cider vinegar
- 1/4 cup tomato paste
- 2 tablespoons molasses
- 2 cups whole cranberries, fresh or frozen
1. Toss everything in a pot and bring to a simmer, uncovered. Cook for 20 minutes.
2. Pour into a blender and puree.