Chipotle Cranberry Sauce

Prep Time
Cook Time
1h 40m
Ready In

"Recipe source: Bon Appetit (November 2009)"

Original is 8 servings


  • Serving Size: 1 (92.6 g)
  • Calories 190.7
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1.9 mg
  • Total Carbohydrate - 47.9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 39.3 g
  • Protein - 1.4 g
  • Calcium - 18.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place chiles in saucepan filled with water; bring to a boil; reduce heat to medium and let simmer for 1-1 1/2 hours or until chiles are tender. Drain.

Step 2

In a saucepan combine the softened chiles with the next three ingredients (cranberries - lemon juice), stirring over medium heat until sugar dissolves; continue cooking until cranberries pop (5 minutes or so). Stir in garlic and spices. Simmer until sauce is thick, stirring often (5 minutes). Cool.

Step 3

Remove chipotles, stem and seed. Mince chiles and return to cranberry sauce, stirring well.

Step 4

Cover and chill.

Step 5

***can be prepared one week ahead, covered and chilled.


No special items needed.

4 Reviews


Holy Moly, this is good cranberry sauce! The flavor is so elevated and just like I thought, it will make Amazing turkey sandwiches. It was very delicious with our turkey Thanksgiving dinner. My daughter’s friend came over and had some and he loved it as well. I did use a regular chipotle pepper (canned), because I didn’t have the dry, and because of this used one. So good! Thanks so much for sharing, ellie! Made it for FYC.


review by:
(27 Nov 2020)


I agree with your previous reviewers amazing flavour ! I too used canned chipotles but suspect the dried hot peppers I grew in my backyard garden would have been perfect. I love cranberries and I love spicy hot so no surprise this one goes into my Holiday Cookbook! A real winner!


review by:
(10 Jan 2020)


Amazing! I made this specifically for loaded turkey sandwiches. The combination of flavours was over the top!! I did use 2 canned chipotles in adobo sauce, and minced them. Will definitely be on the list for the next turkey day. Thanks Ellie for another keeper recipe!


review by:
(28 Dec 2015)


Wow, great flavor combo! The only change I might recommend is seeding and chopping the chili after soaking and before cooking with the cranberries, as mine fell apart while in the berries. It was fine with us, as we like it hot, but if you don't you might want to take the seeds out first. I am going to try it next time with canned chipotles.


review by:
(18 Nov 2014)

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