I got this recipe at one of Chef Stephan Pyles cooking classes-Stephen is often credited with inventing Southwestern cuisine. I hear he’s a rock star in Dallas where his flagship restaurant is named after him. He prepared this cranberry dish during his class. It’s delicious-a fun alternative to the traditional cranberry sauce.
Rough chop the cranberries with the sugar in a food processor in batches and set aside.
Mince the garlic and habaneros and place with the cumin in a large stainless mixing bowl.
Heat the olive oil in a pan to 140 degrees then carefully pour into the garlic-habanero mixture and let sit until garlic no longer “sizzles”. Stir this into the cranberry-sugar mixture and add the reduced orange juice and sherry vinegar.
Add the salt and cilantro and combine thoroughly.
- 6 c Cranberries, fresh
- 1 1/2 c Sugar
- 5 cloves Garlic, peeled
- 1 Habanero pepper, seeds and stems removed
- 1/2 t Cumin
- 1/2 c Olive oil
- 1 1/2 c Orange juice, reduced to 3/4 cup
- 1 t Spanish sherry vinegar
- 1/4 t Salt
- 2 t Cilantro, chopped