Chili Pepper cranberry sauce & Semi-sweet Roasted carrots
Ingredients:
For the Cranberry sauce:
- 2 12 oz. bags of fresh cranberries
- 1 oz. hot chili pepper
- 2 1/2 cups sugar
- 1/4 cup lemon or lime juice
- 2 cinnamon sticks
- 1 1/2 tablespoons ginger (grated)
- 2-3 orange rings or one orange zest
- 4-6 piquin pepper (if you like it extra hot-optional)
For the roasted carrots:
- 3 bunches carrots
- 1 garlic clove (minced)
- 1 tablespoon shallot (minced)
- 1 tablespoon ginger (grated)
- 1 tablespoon olive oil
- Salt and fresh ground black pepper
- 1/2 lime juice
- 1/2 orange juice ((juice of a fresh orange))
- 1-2 tablespoons butter
- Several thymes sprigs
- 2 tablespoons honey
Directions:
For the Cranberry sauce: | |
Clean and wash the cranberries and hot chilies. In a pot, combine the cranberry, chili peppers, sugar, lemon juice, ginger, orange rings or zest and the chile piquin if they are going to be used. Cook for 25 to 30 minutes in medium-low heat; or cook until the cranberries are tender and the liquid is syrupy. Allow to cool down before serving. | |
For the roasted carrots: | |
Clean and peeled the carrots. Preheat the oven to 400°F. Place carrots in a cookie sheet and season with the minced garlic, shallot, ginger, olive oil, salt and black pepper. Mix well with your hands. Squeeze the lime and orange juice right in the tray (discard the seeds) and mix again. Add the butter, the thyme and drizzle in the honey. Cover with foil and roast until tender; uncover carrots and continue roasting them until they acquire color or until they caramelized. Reserve if made ahead, but serve them hot. Enjoy! |