Craft Grill's Tejas Cranberry Sauce
Tejas means friends, and as we gather together at Thanksgiving, or Friendsgiving, this fun kicked-up version of cranberry sauce is something everyone will love!
Ingredients
- 4 cups fresh cranberries 12 oz bag
- ½ cup white sugar
- ½ cup water
- 4 chile cascabel chili pods
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ancho chili pepper
- ¼ teaspoon ground cardamom
- 2 seedless oranges
- 1 Tablespoon Tito’s vodka
Instructions
- Heat oven to 425 degrees. Mix together rinsed cranberries, sugar and water. Spread mixture out on a cookie sheet. Bake at 425 for 15 minutes.
- Meanwhile, on a medium heat stove, heat the four cascabel peppers, turning with a wooden spoon until both sides are brown and fragrant.
- When the cascabels are cool, place them inside a molcajete and use the mortar and pestle to grind the peppers and spices into a powder form.
- If short on time, do about ten minutes worth and then finish in a small food processor.
- Zest and juice the two oranges and set aside.
- Remove the roasted cranberries from the oven, and fold together with orange juice, zest and the peppers and spice mixture.
- Taste for sweetness and adjust, if needed. Add in the Tito’s and also adjust. You can add more to your taste.
- Scoop completed sauce into a pretty crystal dish, and refrigerate overnight, if possible, as flavors will intensify even more.
Notes
This recipe is courtesy of Craft Grill in Tomball.
Photo credit belongs to Dinner at the Zoo.
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