Ancho-Maple Cranberry Sauce
Tags: Holiday Overnight Prep Side Dish
Yield: 8
- 2 dried ancho chile peppers (stems removed)
- Pinch of baking soda
- 1 pound cranberries (fresh or frozen)
- 1/2 cup sugar
- 1/2 cup pure maple syrup
- Kosher salt
- 1/2 cup raisins
- Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula.
- Add the cranberries, sugar, maple syrup and 1/4 teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raising. Let cool.
- Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight.
