PORTLAND, Maine — Cookbook author Vanessa Seder is back in the 207 kitchen sharing recipes from her latest cookbook, “Warm Your Bones – Cozy Recipes for Chilly Days and Winter Nights.”
Vanessa says, "For many people, cranberry consumption starts and stops with jellied cranberry sauce from a can. But the cranberry – in particular, the fresh cranberry – has so much more to offer. As proof I offer this spread, which I submit will singlehandedly eradicate the narrow, prejudicial cranberry mindset from anyone who tries it. Reminiscent of chamoy, a Mexican tamarind/chili coating added to many Mexican candies, it boasts a perfect balance of tart, spicy, sweet, and salty. Consequently, it’s fabulous on just about anything that would benefit from a sweet, smoky, tangy kickstart—sandwiches, roasted sweet potatoes, broccoli, or stirred into a pot of beans. In full disclosure, I have been known to dip tortilla chips in it like a salsa."
Makes: 1 1/2 cups
Ingredients:
- 2 cups fresh cranberries
- 4 peeled garlic cloves
- 4 dried New Mexican chiles, stems and seeds removed and torn into pieces
- 1/3 cup extra virgin olive oil
- 5 tablespoons granulated sugar
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
Directions:
- Combine the cranberries, garlic, and chiles in a food processor and pulse until very finely chopped.
- Heat the olive oil in a medium saucepan over medium heat.
- Add the cranberry mixture and stir to combine.
- Stir in the sugar, salt and pepper and continue to cook while stirring until the garlic and chilies have softened slightly and the sugar has melted, about 4 minutes.
- Add 1 cup water, bring to a boil over high heat, reduce to a simmer and cook until the mixture has thickened, about 10 minutes.
- Stir in the salt and pepper.
- Let the spread cool to room temperature before jarring and storing in the refrigerator in an air-tight container for up to 1 month.