This is a spicy Texas twist on the traditional sweet cranberry sauce you normally find. I love it!
1 red bell pepper
2 poblano chiles
1 jalapeño, de- seeded
1/3 evaporated cane sugar
¼ cup freshly squeezed orange juice
2 cups fresh or thawed frozen cranberries, coarsely chopped
1/3 cup toasted hazelnuts
2 T freshly grated orange zest
1/3 cup chopped fresh cilantro
- Roast red bell pepper and chiles under a pre-heated broiler until blackened on all sides, then transfer to a bowl and cover with plastic wrap. Peel off skins and remove seeds, then chop into small pieces.
- In a saucepan over medium heat, combine sugar and juice, stirring until the sugar dissolves. Add cranberries and cook for 1-2 minutes. Transfer to bowl and let cool.
- Combine the roasted red peppers, poblano chiles, hazelnuts and orange zest with the cranberry mixture. Cover and refrigerate for up to 2 days. Stir in cilantro before serving.
(Adapted from Dr. Weil’s “True Food” cookbook.)
