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La Posada de Santa Fe Cranberry Pequin Sauce

March 2, 2010

La Posada de Santa Fe Cranberry Grand Mariner Pequin Sauce

This was one of the sauces I served during my short tenure as Sous Chef at La Posada de Santa Fe. It worked with sweets as well as chili-glazed grilled duck breast.

3 cups cranberries
3/4 c. brown sugar
1/3 c. dried currents
1/3 c. water
1/4 tsp dry mustard
1 tsp crushed chili pequin
1 tsp hot New Mexico Chili powder
1/4 tsp allspice
2 whole green cardamon pods
1/8 tsp ground cloves
1 tsp grated fresh ginger

Combine. Simmer over a medium flame for 5 minutes. Let cool.

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