Recipe

Cranberry-chile Dipping Sauce Recipe

	Bostonorganics / All my dishes 8 months ago Pretty, red, sweet, tart and hot. Serve with fried appetizers, such as vegetable spring rolls. Prep:10m Cook:25m Servings:8	Bostonorgan
	local vegan dogmabox

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Ingredients

1 cup whole, fresh cranberries

1.5 cups cold water

1/2 cup sugar

2 chiles, seeded and finely minced

2 tablespoons fresh lime juice

Directions

Combine the cranberries, water, and sugar in a medium-size saucepan. Cover and bring to a boil. When the cranberries start to pop, reduce the heat to medium and simmer, partially covered, for about 5 minutes. Ad the minced chiles and the lime juice. Bring to a boil again and then lower the heat to medium-low. Stir the sauce occasionally, using the back of a wooden spoon to mash some of the cranberries against the sides of the pot. Simmer the sauce, uncovered, for an additional 10 to 12 minutes, until the sauce has reduced by about less than one-fourth and looks syrupy.

Remove from the heat. The sauce will thicken up more as it cools. Store in an airtight container in the refrigerator.

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