Kicked-Up Cranberry Sauce with Chipotle Pepper

Cranberry Sauce with a kick!

This sauce delivers an unexpected kick! Use it as a condiment on burgers, turkey sandwiches, or as a fun twist on a traditional side at Thanksgiving dinner. Warmed up it serves as a final glaze for chicken or pork.

Calories: 124
Serves: 4
  • 1 can (16 oz.) whole berry cranberry sauce
  • ¼ cup chicken stock or broth
  • 2 Tablespoons shallots (minced)
  • 1 sprig of thyme
  • 2 teaspoons Chipotle pepper in Adobo sauce (minced)
  • Pinch of kosher salt
  • Freshly ground black pepper to taste
  • 1 teaspoon unsalted butter
  1. Combine the cranberry sauce, chicken stock, shallots, sprig of thyme, Chipotle pepper, salt, and pepper in the 1 Quart Saucepan.
  2. Cover the pan with the lid.
  3. Heat contents over medium heat just until vapor begins to escape from under the lid.
  4. Spin the lid to engage the vapor seal.
  5. Immediately reduce the heat to low.
  6. Continue cooking for 3-4 minutes to allow the flavors of the thyme and pepper to infuse.
  7. Remove the pan from the heat.
  8. Remove the lid.
  9. Remove and discard the thyme sprig.
  10. Stir in 1 teaspoon of butter.
  11. Transfer sauce to a bowl to cool.
  12. Adjust seasonings (salt and pepper) to taste.