Chipotle-Cranberry Compote

Be sure you grate the rind before juicing the oranges.

Yield: 14 servings (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 24.5g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 55mg
  • Calcium: 6mg

Ingredients

  • 1 1/4 cups sugar
  • 1/4 cup fresh orange juice
  • 2 (12-ounce) packages fresh cranberries
  • 1 tablespoon chipotle chile, canned in adobo sauce
  • 1 1/2 teaspoons grated orange rind
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt

Preparation

  1. Combine first 3 ingredients in a large saucepan; bring to a boil. Cook 7 minutes or until cranberries begin to pop, stirring occasionally. Stir in chipotle and remaining ingredients. Reduce heat, and cook for 20 minutes or until mixture is thick, stirring occasionally. Chill.
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