Cranberry and Hot Pepper Sauce

Ingredients:

• 4 cups fresh or frozen cranberries
• 1 cup of sugar
• 1/4 cup grated orange zest (from about 3 oranges)
• 2 dried guajillo chili peppers, seeds removed
• 2 dried ancho chili peppers, seeds removed
• Coarse salt

Preparation:

1. Place the sugar and 1 cup of water in a medium saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries begin to burst, about 10 minutes. Stir in the orange zest.
2. Meanwhile, bring 1 cup of water to a boil in a small saucepan. Add the chili peppers and simmer until the chili peppers have softened, about 5 minutes. Turn off the heat.
3. Transfer the chili to a blender and puree, adding a little water from the pan to thin the paste. Add the chili paste to the cranberry sauce, season with a pinch of salt, and stir. Serve the cranberry sauce for the holidays!