Ingredients

The following ingredients have 4 Servings
  • 1 dried ancho chili
  • 1 1/2 cups coffee (divided)
  • 1/2 cup diced red onion
  • 3/4 cup frozen blueberries (thawed)
  • 1/2 cup cranberries (original flavor)
  • 4 large garlic cloves (coarsely chopped)
  • 1 dried chipotle chili (stems and seed removed, coarsely chopped)
  • 1/4 teaspoon ground cinnamon
  • 1 cup dark brown sugar
  • 4 cups ketchup
  • 1 tablespoon black pepper
  • 2 tablespoons coarse Dijon mustard
  • 1/2 cup red cooking wine

Instruction

  • Combine 1 cup hot coffee in a small bowl with dried ancho chili pepper to reconstitute. The pepper will start to moisten, almost to the point of disintegrating. Submerge with a fork, making sure all areas of the pepper are soggy. Remove pepper from coffee (reserving liquid) to a cutting board. Cut off the stem and then coarsely dice, removing at least 1/2 of the seeds. Seeds = heat. Want less heat? Remove more seeds or vice versa. Place in a large food processor.
  • Coat a small frying pan with cooking spray, heat to medium and add onions. Saute until opaque and soft. Remove from range and combine to chipotle chili in the food processor.
  • Add blueberries, dried cranberries, garlic and chipotle chili to the food processor with 1 cup reserved coffee from the reconstitution. Pulse until it forms a fine, grainy puree.
  • In the top portion of a double boiler combine cinnamon through red cooking wine. Stir well. Slowly pour in fruit puree mixture. Due to my double boiler being small I initially only combined half of the puree mixture and half of the ketchup-spice mixture. I set the other half aside in an airtight container and froze it. I will pick up with the simmering when I choose to use it the next time.
  • Simmer for 1-2 hours over low heat, stir frequently. The edges will get syrupy, scrap off and re-combine to mixture.
  • Use immediately or freeze.
  • If you've tried this recipe, come back and let us know how it was!