Habanero Cranberry Sauce

I was determined to have a Primal Thanksiving with a Southwestern flair this year. This recipe did not disappoint! My original plan was to add a dash of cayenne but I figured that, since I had some extra habaneros lying around, why not? The sweet and SPICY flavor of these beauties made for one killer cranberry sauce. If you are not a fan of extreme heat in your foods PLEASE CAREFULLY SEED THE PEPPERS. OK, there's the disclaimer, now here's the recipe :-)

HABANERO CRANBERRY SAUCE

Ingredients~

1 tsp coconut oil
1 fresh habanero chili, minced (I left the seeds IN but please adjust to suit your taste)
1 1 lb bag of fresh cranberries, rinsed and picked over
1/4 cup fresh orange juice
1/4 water
1/3 cup PURE maple syrup (add more after the dish is done if you want it sweeter)
1 tsp cinnamon or to taste


Directions~

Heat coconut oil over med-high heat until hot but not smoking. Add minced habanero and saute until softened, about 1 minute.

Add all other ingredients and bring to simmer. Lower heat and simmer until sauce is desired consistency. For me that is about 20 minutes but if you want a lumpier sauce a bit less.

Let cool for a bit and taste. Add a bit more syrup if desired.

Enjoy the heat!

xoxo

Coni