Red Devil Cranberries

Directions

1. 1
   Heat the canola oil in a large saucepan over medium-high heat.
2. 2
   Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
3. 3
   Add the orange juice and agave syrup, bring to a simmer and add the cranberries.
4. 4
   Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
5. 5
   Meanwhile, cut off the top and bottom of the blood orange.
6. 6
   Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl.
7. 7
   Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
8. 8
   Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
9. 9
   Photograph by Andrew Mccaul