Red Devil Cranberries

Directions

1. 1
   In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
2. 2
   Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt.
3. 3
   Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
4. 4
   Set aside to thicken, thanks to the pectin in the cranberries.
5. 5
   Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries.
6. 6
   Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
7. 7
   Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices).
8. 8
   Peel the orange with a small sharp knife, carefully removing all of the pith.
9. 9
   Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.