Guest guest Posted December 16, 2000 Report Share Posted December 16, 2000 * Exported from MasterCook * Cranberry-Chipotle Sauce Recipe By :Southwestern Vegetarian, Stephan Pyles Serving Size : 0 Preparation Time :0:00 Categories : Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange 2/3 cup sugar 1 canned chipotle chile in adobo sauce 2 cups fresh cranberries 2 tablespoons chopped fresh mint leaves 3 tablespoons chopped toasted pecans Zest the orange and place the zest in a food processor. Cut off the white pith of the orange and discard. Cut the fruit into 8 pieces, discard the seeds, and add the fruit to the food processor. Add the sugar and chipotle and blend until the orange and pecans and pulse until just chopped; the mixture should be a little chunky. Let stand for 30 minutes for the flavors to marry. Serve chilled or at room temperature. Keeps, refrigerated, for 4 to 5 days. S(ISBN): " 0-609-60118-0 " Copyright: " 2000 " Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 821 Calories; 16g Fat (16.2% calories from fat); 5g Protein; 177g Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 3 Fat; 9 Other Carbohydrates. NOTES : The fruit flavors of the cranberries and orange in this recipe are highlighted by the smokiness of the chipotle chile. While this is the perfect condiment for the Thanksgiving table, it also makes a great addition to the Red Cabbage, Blue Cheese, and Walnut Empanadas (page 123) and other vegetable empanadas or chilaquiles. Nutr. Assoc. : 0 0 1094 0 0 920148 Quote Link to comment Share on other sites More sharing options...
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