Cranberry-Chipotle Compote

This recipe was posted on the ChileHeads Mailing List by Mike Bowers for Thanksgiving, 1996. Mike says it was a little too hot for his family so he toned it down with some extra cranberries and Gran Marnier. Personally, I didn't think it was all that hot which could be due to the strength of the chipotles. This is a marvelous side dish for turkey ('specially on those midnight sandwiches), pork, baked ham or Leftover Curry.

From: Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu
To: Chile-Heads@bunny.ucdmc.ucdavis.edu

(This) one is well worth the trouble, but it makes a lot.
(Editor's Note: It's not a lot...trust me,
people inhale this stuff)

Cranberry Chipotle Compote -- A cranberry relish

1 Tbs vegetable oil
3 medium apples
3 medium pears
1/3 C raisins
1/4 C Grand Marnier liquer
1 lb fresh cranberries
4 oz chipotle chile peppers, canned in adobo sauce, chopped fine
2 tsp ground cinnamon
1 C sugar
Zest from 1/2 orange, chopped fine
1/2 C fresh orange juice
1/2 tsp nutmeg
1/4 C Grand Marnier liquer

Peel, core and dice pears and apples (medium).
Heat oil on medium high until hot. Add pears, apples and raisins.
Saute 3-5 min, or until soft.

Add 1/4 C Grand Marnier and deglaze pan. Add cranberries, chipotles,
cinnamon, sugar, orange zest and orange juice. Stir and simmer for
40-45 minutes until it begins to thicken. Add nutmeg and 2nd 1/4 C
of Grand Marnier and mix.

Refrigerate until ready to serve (cold).
Makes about 1 quart.