I loved how this sauce turned out. It paired well with duck, but I could see it as both a general-use hot sauce (on chicken wings, fried eggs, whatever) and an alternative to cranberry sauce on the Thanksgiving table.
½ cup cranberries, picked over (remove any mushy cranberries. To test the quality of a firm cranberry, drop it on a hard surface. If it bounces, it’s a good one).
1 chipotle pepper packed in adobo sauce, plus 1 Tablespoon adobo
¼ cup grade B maple syrup
Zest of 1 navel orange
Juice of 1 navel orange
Zest of ½ lemon
½ cup mulled cider (or, if you haven’t been mulling, regular cider)
¼ cup Calvados
Pinch kosher salt
1.) Chop the chipotle pepper, then combine all ingredients in a medium saucepan.
2.) Cook until the cranberries burst and are very soft. Strain through a fine meshed sieve, pushing down on the solids to extract as much liquid as possible.