Cranberry and hot pepper sauce – a detailed recipe cooking. 
Photo of the dish: СтивGirelt Time: 25 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. fresh or frozen cranberries
- 1 tbsp. Sahara
- 1/4 Art. grated orange zest (from about 3 oranges)
- 2 dried guajillo chili peppers, remove seeds
- 2 dried anchovy chili peppers, remove seeds
- Coarse salt
Recipes with similar ingredients: Cranberry Sauce, Orange zest, guajillo pepper, ancho pepper, cranberries
Recipe preparation:
- Put sugar and 1 tbsp. water to the middle stewpan and bring to boil, cook, stirring, until sugar dissolves. Add cranberries and bring to a boil again. Turn down the heat to a minimum and cook until the cranberries burst for about 10 minutes. Add the orange zest.
- Meanwhile, boil 1 tbsp. water in a small pan. Add the chili peppers and cook until the chili is softened, about 5 minutes. Turn off the fire.
- Put the chilies in a blender; and mashed, adding a little water from the pan to reduce the density of the paste. Add the paste chilli in cranberry sauce, season with a pinch of salt and mix. Serve cranberry sauce to the festive table!
