Step 1

Open the can of chipotle peppers and add the entire can to a food processor or blender.  Blend until mostly pureed but can still have a few chunks in it.

Step 2

To a medium sized saucepan, add the cranberries, water, maple syrup, sugar, pinch of salt and about 1 tablespoon of the pureed chipotle peppers.  You can add as much as you like but I didn’t want mine to be too spicy.

Step 3

Place pot over medium heat and stir everything together.  Bring to a boil, reduce to a simmer and cook for about 20 minutes, until most of the cranberries have broken down.  Let cranberry sauce cool for at least 20 minutes to thicken up.

Step 4

I like to mix in a few small spoonfuls of the remaining pureed chipotles to the top of the bowl so people can tell what is in the cranberry sauce.  I also like to garnish with a little cilantro, parsley or rosemary for some green color.  Best when served chilled or at room temperature.