Cranberry Sauce With Chiles

Heat is an integral aspect of Arizona cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks use them in everything from Hatch turkey rubs to chipotle mashed potatoes to jalapeño jelly.

This cranberry sauce, adapted from the Phoenix-based chef Gina Buskirk, is spiced with chiltepin chiles, small, round, fiery hot chiles that are native to Arizona and northern Mexico. Though Ms. Buskirk is known locally for her Italian Gina’s Homemade products, this year she and her husband and business partner, Chris, have put together an Arizona Thanksgiving menu for their YouTube channel. Their turkey is hand-rubbed with local Hatch chiles, their bread stuffing incorporates chorizo and queso blanco, and a prickly-pear pie stands in for pumpkin.

Ingredients

• Zest of 2 limes (2 teaspoons), divided
• 1 to 2 dried chiltepin, chile pequin or bird chiles, to taste, crushed in a spice mill or a mortar and pestle, or 1/2 teaspoon crushed chile pequin
• 1 ¼ pounds cranberries (4 1/2 cups)
• Zest of 1/2 orange
• ¾ cup sugar, more to taste
• 2 cloves, crushed in a mortar and pestle or ground in a spice mill
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    45 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 0 grams protein; 0 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 1/2 cups

Preparation

1. Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes. Remove from heat.
2. Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.

• You can make this a day ahead. It will continue to stiffen up; if you want a looser cranberry sauce, add a little water and sugar and reheat until simmering, then remove from the heat and cool.

40 minutes