Recipe Mexican Cranberry Hot Sauce

karadekoolaid

karadekoolaid

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I originally made this hot sauce with blackberries/loganberries. No reason why cranberries wouldn't work, since they've got a similar acidity.
Knowing me, this is probably pretty hot, so feel free to cut down the heat from the chile de arbol and habaneros.
You might also find you need a bit more liquid.​

Ingredients:
500 gms (about 1lb) cranberries, rehydrated for 30 minutes in hot water
300 mls (about 1 ¼ cups) vinegar
225 mls ( about 1 cup) water
175 gms (1 large) onion, diced
75 gms (2 ½ ozs) chile de arbol
50 gms (1 ¾ ozs) chile guajillo
50 gms (1 ¾ ozs) dried habaneros
50 gms (1 ¾ ozs) fresh red or green chiles (anything you can get hold of)
1 tbsp salt
2 tsps peppercorns( I used Szechuan, because I had some)
100 gms (3.5 ozs) fresh red bell pepper
½ tsp coffee (NOT Maxwell house!)
10 gms (1 square) dark chocolate
50 gms (3-4 tbsps) sugar
1 tbsp vegetable oil

Method:
  • In a medium pan, cook the cranberries, vinegar , half the water and the peppercorns for about 10 minutes. Remove and set aside.
  • Dry toast the chiles until they begin to smoke. Remove, pull off the stems and grind in a molcajete or spice grinder.
  • In the same pan you used for the cranberries, heat the oil and fry the onion, fresh chiles and bell pepper for about 6-8 minutes, until soft.
  • Now add all the other ingredients. Mi well together and cook for about 15 minutes, until all the ingredients are soft. Blend to a smooth paste, adding extra water/vinegar if necessary.
  • Bottle and save.
 
Similar very distinct texture/flavour different-ness (not actual flavour) between fresh and dried grapes for e.g. Very good in chutneys
 
karadekoolaid said:
I originally made this hot sauce with blackberries/loganberries. No reason why cranberries wouldn't work, since they've got a similar acidity.
Knowing me, this is probably pretty hot, so feel free to cut down the heat from the chile de arbol and habaneros.
You might also find you need a bit more liquid.​

Ingredients:
500 gms (about 1lb) cranberries, rehydrated for 30 minutes in hot water
300 mls (about 1 ¼ cups) vinegar
225 mls ( about 1 cup) water
175 gms (1 large) onion, diced
75 gms (2 ½ ozs) chile de arbol
50 gms (1 ¾ ozs) chile guajillo
50 gms (1 ¾ ozs) dried habaneros
50 gms (1 ¾ ozs) fresh red or green chiles (anything you can get hold of)
1 tbsp salt
2 tsps peppercorns( I used Szechuan, because I had some)
100 gms (3.5 ozs) fresh red bell pepper
½ tsp coffee (NOT Maxwell house!)
10 gms (1 square) dark chocolate
50 gms (3-4 tbsps) sugar
1 tbsp vegetable oil

Method:
  • In a medium pan, cook the cranberries, vinegar , half the water and the peppercorns for about 10 minutes. Remove and set aside.
  • Dry toast the chiles until they begin to smoke. Remove, pull off the stems and grind in a molcajete or spice grinder.
  • In the same pan you used for the cranberries, heat the oil and fry the onion, fresh chiles and bell pepper for about 6-8 minutes, until soft.
  • Now add all the other ingredients. Mi well together and cook for about 15 minutes, until all the ingredients are soft. Blend to a smooth paste, adding extra water/vinegar if necessary.
  • Bottle and save.
Click to expand...
That's proper coffee you use here?
Ground coffee beans?
Or instant coffee

I like the idea of cranberries in hot sauce/paste. It should work very well
 
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