Cranberry-Chipotle Glaze

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.

Cranberry-Chipotle Glaze

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.