Chile-Spiced Cranberry Sauce

This tangy, spiced cranberry sauce can be made a day or two ahead, covered, and chilled.

Makes 8 servings (about 11/ cups) Total time: about 20 minutes

COMBINE:

11/ 2

1 1/2 1

1/2 cups fresh or frozen cranberries, divided cup fresh orange juice cup sugar

New Mexico or other mild dried chile, stemmed cup water

STIR IN:

1–2 Tbsp. minced fresh mint

Combine 1 cup cranberries, orange juice, sugar, and chile in a saucepan; bring to a boil over high heat until chile completely softens, 10–15 minutes.

Cool cranberry mixture 2 minutes, then purée with a standard blender, food processor, or handheld blender; stir in water.

Return purée to pan; stir in remaining 1/2 cup cranberries. Heat sauce over medium until whole cranberries begin to burst, 4–5 minutes. Let cool, cover, and chill sauce until ready to serve.

Stir in mint just before serving.

Per serving: 56 cal; 0g total fat (0g sat); 0mg chol; 1mg sodium; 15g carb (1g fiber, 12g total sugars); 0g protein