Directions:
- Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
- Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
- Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
- Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
- Photograph by Andrew Mccaul
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.3 Kcal (420 kJ) | ||
| Calories from fat | 10.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 27.01mg | 1% | |
| Potassium | 146.42mg | 3% | |
| Total Carbs | 22.01g | 7% | |
| Sugars | 15.51g | 62% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 32mg | 53% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.1 Kcal (373 kJ) | ||
| Calories from fat | 9.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 2% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 23.99mg | 1% | |
| Potassium | 130.08mg | 3% | |
| Total Carbs | 19.55g | 7% | |
| Sugars | 13.78g | 62% | |
| Dietary Fiber | 2.69g | 12% | |
| Protein | 0.72g | 2% | |
| Vitamin C | 28.4mg | 53% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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